Friday, July 12, 2013

Tuna and Tomato Pasta

Simple ingredients and easy to put together. Used the leftover tomatoes from Tomato Chicken made with 28 oz can (so already had cumin, coriander and garlic in it). 8 month baby could pick up pasta and tomato chunks and peas.
  • 8 oz spiral pasta (or tubular)
  • 1 can low-sodium tuna (5 oz, in oil or water)
  • 1 cl garlic, chopped
  • 1 t mixed herbs/herbes de Provence (savory, fennel, basil, thyme, rosemary, ...)
  • 1 can (14 oz) chopped/crushed tomatoes
  • dash of balsamic vinegar, to taste
  • optional: frozen peas
  1. Cook pasta. Drain well.
  2. Meanwhile, make sauce. Heat oil in pan. Break up the tuna and add the garlic. Cook for 2-3 min.
  3. Add the herbs and stir to mix.
  4. Add the tomatoes and vinegar. Stir. Add peas if using.
  5. Simmer for about 5 min, or longer to thicken sauce.
  6. Pour sauce over the pasta and serve with additional vegetables/salad.

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