This Tuna Pasta recipe is quick to make and can be made with pantry ingredients that you might just have on hand right now!
Course Main Dish
Cuisine Italian
Prep Time 8minutes
Cook Time 10minutes
Total Time 18minutes
Servings 4servings
Calories 458kcal
Author Tempie
Ingredients
3 tbsp olive oil (can use drained from can or your own)
3 cupsbowtie (farfalle) pasta rotini also works great (use gluten-free pasta for GF)
1medium yellow onion, finely chopped
1/2 tsp garlic powder
1 tsp dried Italian seasoning
1/2 tsp crushed red pepper flakes, optional
1/3cupdry white wine (recommended: Pinot Grigio )
1 (14.5 oz)can of fire roasted (or regular) diced tomatoes, drained well
2 tbsp chopped fresh parsley, plus additional for garnish
sea salt to taste
Instructions
Drain oil from cans of tuna into a small bowl and set aside if using or discard. Place the tuna into a medium-sized bowl and flake with a fork. Bring 3 quarts of water to boil in a 4-quart pot. Add salt, then pasta and cook according to package directions until al dente. While the pasta cooks, heat 3 tbsp of olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring ocassionally until they have begun to soften, about 3 minutes. Add the tuna and cook for another 2 minutes. Stir in the garlic powder, Italian seasoning, crushed red pepper flakes and parsley. Add the wine, and cook, stirring gently for about 1 minute. Add the tomatoes and let cook for another 3 minutes. Drain the pasta well, then add it to the skillet and gently mix until well combined. Top with additional fresh parsley if desired.
Notes
Adapted from The Mediterranean Prescription<br /><br />