Labadie Recipe Database

Labadie Recipe Database

id	342
Name	Pasta and Tomato Tuna Sauce with Garlic and Mint (or Parsley)
Main Dish Category	Main Dish
Secondary Dish Category
Main Ingredient	Pasta
Other Ingredient
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
Cooking Type	StoveTop
Difficulty (1-5)	1
Notes
Origin	Italian Classics
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