Well guys, in case you’re not sick of pasta dishes yet, here’s another one for you.
I actually made this sometime during the week last week during a very busy weekday where we wanted to make something quick and healthy for dinner, and surprisingly enough, it turned out great!
When I first saw the recipe, I was a little skeptical when I saw it was a dish with marinara sauce AND tuna…. as the dish cooked on the stove, I secretly prayed that it wouldn’t turn out too fishy.
Well, I personally didn’t think it was fishy at all, and even the hubs liked it (anything I make that he’s willing to try and actually liking it is a win for me).
Note: even though my recipe card calls for a 23.5-oz can of marinara sauce, you can also make your own by puree-ing 6-8 plum tomatoes in the food processor to make it even healthier. We were short on time (and energy) so I cheated. Tsk tsk.
- 1 23.5-oz jar of marinara sauce
- 2.5 tablespoons EVOO
- 3 cloves garlic, minced
- 1/4-1/2 teaspoon red pepper flakes, depending on taste
- 1/2 cup dry white wine
- 2-2.6 oz packages of light tuna packed in water
- 1/2 cup roughly chopped fresh basil
- Salt and pepper
- Cook pasta according to directions on package. Drain and set aside.
- Heat the olive oil in a large skillet (I used a wok) over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly until garlic is just golden. Make sure you don't burn the garlic!
- Increase the heat to medium-high, add the wine and cook until reduced by about half. Add the marinara sauce and 3/4 teaspoon salt. Bring to a boil.
- Add into the tuna, breaking it up into smaller pieces with a wooden spoon and simmer over low heat until sauce thickens slightly.
- Add the pasta to the sauce, tossing to make sure all the pasta is evenly coated and stir in the basil.
That’s enough pasta dishes for the week. I promise my next post won’t require any sort of noodles.
Recipe adapted from Food Network Magazine