When the temperatures are soaring and the tomatoes are coming in, its nice to serve a simple pasta dish and not heat up the oven. This one is meant to be warm or room temperature as a kind of pasta salad, but it is good the next day, too, chilled.
The kids are always looking for inexpensive dishes that are easy to make and I love it when I can show them a classic like this – a dish that is so simple, so good. I used angel hair pasta and dinner was on the table in under 10 minutes.
There are a zillion ways to vary this dish. Sans tuna, it is a fantastic vegetarian dinner. It can easily be taken in a different direction with the addition of thinly sliced or ribboned zucchini or summer squash, or really almost any vegetable of your choice. While these vegetables are sautéed, the same recipe can be made with oven roasted veggies.
Personally, I don’t think you could go wrong with a few briny olives, and a bit of white or red wine vinegar passed at the table adds a bit of brightness.
Pasta with Tuna & Tomatoes
- 1/2 to 1 pound pasta
- 1/4 cup extra virgin olive oil
- 1 small or 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 (6-ounce) can tuna, drained
- 12 ounces cherry tomatoes, halved (I often add more)
- 1 can artichoke hearts, rinsed, halved and drained
- 3/4 teaspoon thyme, basil or herb of choice
- 1/4 cup chopped fresh flat leaf parsley
- Kosher salt and freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds.
Add the cherry tomatoes and thyme or basil. Cook, stirring occasionally, until the tomatoes begin to soften, about 4 to 5 minutes.
Drain the pasta, reserving about a cup of the cooking water. Add the pasta, the tuna, artichokes and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thicken the sauce. It should be creamy. Season with salt and pepper to taste.
Transfer to a serving bowl and serve warm or at room temperature. Pass red or white wine vinegar as desired.
from the kitchen of www.frugalhausfrau.com
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
Easily Cut Cherry Tomatoes, Grapes, Olives, Etc. Simply place the lid of a yogurt, sour cream container, etc. upside down (lip up) on the counter, fill with whatever round objects you want to cut, place another lid lip down, press gently but firmly and slice horizontally through the center.
Per Serving: 414 Calories; 11g Fat (23.3% calories from fat); 18g Protein; 61g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol; 108mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 2 Fat.
How much and what kind of Tuna is safe to eat? Check out this handy calculator by Colin Dunn of Planet Green. Hint: light tuna has much lower levels of mercury than Albacore.
Pasta with Tuna and Tomatoes made October 2011 for aboutt $3.10, remade and repriced August 2014 for $5.60.