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Monday, July 5, 2010

Penne with Tuna and Tomatoes

I hope everyone enjoyed their 4th of July.  Hope all the barbecues and parties went off without a hitch and everyone was safe and full!!  I thought we all might need a break from the barbecuing world, so I decided to post this recipe that I made over a week ago.  When Chris sent me a text saying he was bringing home fresh tomatoes, I was thrilled!  There really is no better tomato then one taken from someone's home garden.  Chris's partner in crime at work and his wife have a great little garden going.  He's already brought Chris radishes that were fantastic and now he's sending home tomatoes!  YES!!!!  My idea was to actually make a dish called Pomodoro Crudo (simply put, a chunky fresh tomato sauce) and it did not turn out as planned.  The recipe was in my Food Network magazine and it just looked absolutely simple and fresh.  It instructed you to bring the tomatoes to a simmer in a small amount of pasta water and when I did that, my tomatoes turned to mush.  Now maybe they weren't that firm to begin with or maybe I simmered them just a tad bit longer then needed, but .. well.. I guess I'll have to try and make it again sometime and see what the outcome is.  So even though it didn't turn out like it should have, I was still pleased with what was on my plate in the end..and that is why I'm sharing it with you!
Penne with Tuna and Tomatoes
Printable Recipe 
Ingredients:
16 oz. dried penne pasta
3/4 lbs ripe tomatoes, cut into 1/2-inch dice
2 garlic cloves, minced
pinch of sugar
1 teaspoon dried oregano, divided
1 teaspoon dried parsley, divided
1/2 teaspoon dried thyme
sea salt and black pepper
2 Tablespoons extra-virgin olive oil
1 can albacore tuna (if it's in water, drain; if it's in oil do not drain)

Directions:
Sprinkle the chopped tomatoes with 1/2 teaspoon each oregano and parsley; set aside.  Cook pasta according to package; drain, reserving 1/4 cup of the pasta water.

In a medium size, deep skillet over medium heat, add 1 tsp olive oil and the garlic.  Saute for 1 minute.  Add the tomatoes and 2 Tbls of the pasta water.  Let simmer 2 minutes and then add the dried herbs and sugar; stir to combine.  Let tomatoes simmer another 2-3 minutes. Remove from heat.  Add the cooked pasta, olive oil, and tuna.  Toss to combine.  Season with salt and pepper to taste.  Enjoy!  (don't forget to top it with a little parmesan!!)


5 comments:

Andrea said...

Yum! I even have a can o' tuna in the cupboard just waiting to be used! I'd bet that my 3 yr old would eat this too, she's a tomato fan!

StephenC said...

And I just finished watching Giada make something very like this. Tomatoes are late bloomers in Denver, but we got our first one a couple of days ago. It was only about 2" across, but tasted nice in a salad last night. I'm so excited about the wok smoking thing. Have a book on order from library about smoking. Just think: trout, pork chops, chicken, turkey legs!

Yenta Mary said...

Oh, that is a perfect summer lunch!!!

Sook said...

I've heard so much about using tuna in pasta dishes lately. I need to try this.

Busy Working Mama said...

Ooo...that looks really good, too. I'm going to try this one! Thanks!