Quick and simple to make dish that can’t fail.
Quick and simple to make dish that can’t fail.—Cherie
Cook time: 20 min
Pasta of choice but my fave is penne
1 can (5 oz)
Tuna IN OIL
cup Chopped tomatoes (fresh or canned)
cup Roughly chopped loosely packed basil
Garlic cloves, finely chopped
Juice of 1/2 fresh lemon (to taste)
In This Recipe
- Cook pasta according to package directions (I like my penne really chewy). Drain and return to pan. If you prefer a lot of sauce, reserve some pasta water to add later.
- While the pasta cooks, saute garlic in olive oil and butter over medium heat. Turn heat to low and add everything but lemon juice to sauté pan. Salt to taste. When heated through, add to pasta along with lemon juice. Mix, adding pasta water if desired. Serve with Parmesan, and freshly grated pepper.
- When my son prepares this dish, he doesn’t bother with sautéing anything. Instead, he adds the rest of the ingredients directly to the drained pasta, (And I hate of say it but I really can’t taste any difference worth the extra time and another pan to wash. It’s just as good.) Also, this dish can be prepared with shrimp or canned minced clams and parsley instead of the tuna and basil. Either of these will need additional fats, olive oil or a mix with butter. I’ve enjoyed it with sardines and even smoked oysters. Experiment y’all!
- This recipe was entered in the contest for Your Best Pantry Pasta