Lunch For 2: Tomato and Tuna Pasta

I was starving after I got home from the gym today and craved tuna. I had an intense workout so that usually colors what I crave. The sauce pulls together in the time you have the water boiling/pasta cooked so it is very fast. I used what I had on hand, substitutions work just fine!

Now I will be good and eat a vegan whole grain dinner tonight ;-)

Tomato and Tuna Pasta

Ingredients:

  • 8 ounces mini farfalle pasta
  • 14.5 ounce can organic diced tomatoes
  • 4.5 ounce can solid light tuna in olive oil
  • 1 Tbsp freeze-dried shallots or onions (find in spice aisle)
  • 1 package roasted artichokes or ½ cup drained marinated artichokes, finely chopped
  • ½ tsp granulated sugar
  • ¼ tsp red pepper flakes
  • ¼ tsp ground black pepper
  • Parmesan cheese as desired

Directions:

  1. Bring a medium pot of water to a boil and cook pasta for time on package (mine was 7 minutes).
  2. In a small saucepan bring the rest of the ingredients except for the Parmesan cheese to a simmer. Turn to medium-low and let simmer gently until the pasta is done.
  3. Drain the past and toss with the sauce, add a little Parmesan cheese to bind the sauce and plate, adding extra cheese as desired.

Serves 2.

~Sarah

 photo a4bb5554-5319-4ddd-8ed6-4f719477d785_zps6fc09a16.jpg

Comments

  1. This is great. My wife and I have a similar recipe we use on many a weeknight. We also prefer the tuna with oil for cooking.

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