Monday, March 8, 2010
Bow Tie pasta with Italian Tuna and Cherry Tomatoes
We started making this dish about 5 years ago when we lived in Brooklyn and we were looking for a quick and easy pasta dish to make after a long day of the hustle and bustle of the city. We found this recipe in the William Sonoma Pasta cookbook. Some people might be thinking..canned tuna and pasta..but its actually a very classic combination of flavors..especially when you buy the Italian canned tuna or tuna in olive oil. The flavor of the tuna in the olive oil is so much better than the tuna in water..it brings a richness to this dish that you don't get with the tuna in the water. You can switch up the type of pasta you use as well, we like to use linguine and bow tie pasta. We have done many versions of this pasta, but we have found that roasting the tomatoes really brings out the best flavor. This recipe is also very economical, because most of these things you should have already in your pantry.
Here is the recipe:
1 pint cherry tomatoes, halved
2 green onions,thinly sliced
3 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil
salt and pepper to taste
1 pound linguine or bow tie pasta
2 cans oil packed Italian tuna, drained and crumbled
2 tablespoons capers, drained
large handful of fresh flat leaf parsley, chopped
Preheat oven to 450 degrees. Bring a large pot of water to a boil over high heat.
Meanwhile, place the cherry tomatoes on a large rimmed baking sheet. Sprinkle with the green onions and garlic and drizzle with 1/4 cup olive oil. Season with salt and pepper and stir to combine. Bake until the tomatoes turn golden brown at the edges, about 15 minutes.
Generously salt the boiling water, add the pasta, and cook until al dente, 7-9 minutes.
Put the tuna, capers, and parsley in a warmed large shallow bowl. Drain the pasta, add it to the bowl, and drizzle with olive oil and sprinkle lemon zest on top. Add the cherry tomato mixture and toss again gently.