Labadie Recipe Database

Name Pasta and Tomato Tuna Sauce with Garlic and Mint (or Parsley) Number of People 4-6 List of Ingredients 4 T olive oil 6 medium cloves garlic, minced (2 T) 1 28-oz. can diced tomatoes, drained 1/2 cup dry red wine 2 6-oz. cans solid white tuna in water, drained well and chunks broken with fingers Salt 1 pound penne or fusilli 1 T balsamic vinegar 2 T chopped fresh mint or parsley Ground black pepper Description 1. Bring 4 quarts water to rolling boil in large pot 2. Heat 2 T oil and 1 T garlic in 12 inch skillet over medium-high heat, stirring frequently, until fragrant and sizzling, but not browned, 1-2 minutes. Add the tomatoes and cook, stirring constantly, until combined, about 30 seconds. Add wine and bring to simmer, simmer until aroma bears no trace of alcohol, about 1 minute. Add tuna and 2 tsp salt and cook, stirring frequently, until tuna is heated through, about 1 minute. 3. Add 1 T sale and pasta to boiling water. Cook until al dente. Drain, reserving 1/4 cup pasta cooking water. Return pasta to pot and toss with tuna sauce, remaining oil and garlic, vinegar, mint/parsley, and reserved pasta water to coat. Adjust seasonings with salt and pepper and service immediately. Time 35 minutes Difficulty (1-5) 1 Notes Image