Pasta with Tuna, Tomatoes, Artichokes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main
Ingredients
- 1/2 to 1 pound Angel Hair or other Spaghetti
- 1 tablespoon salt, for water
- 1/4 cup extra virgin olive oil
- 1 small or 1/2 medium onion, chopped
- 12 ounces cherry tomatoes, halved (I often add more)
- 2 cloves garlic, minced
- 1 (6-ounce) can tuna, drained
- 1 can artichoke hearts, rinsed, halved, and drained
- 3/4 basil or herb of choice (about 2 tablespoons fresh, if you have it)
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil over high heat. Add the salt and 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 12 t0 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 basil, if using dry. Add the basil at the end if using fresh 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, along with the basil if using fresh. 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.
Nutrition: 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.