Over the years, this recipe has undergone numerous revisions and is still a big hit. The wasabi-cucumber dipping sauce is excellent! It’s difficult to encourage kids to eat simple green beans because they enjoy them so much.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups farfalle (bow tie) pasta
- 1 tablespoon olive oil
- ¼ cup thinly sliced onion
- 2 cloves garlic, minced
- 8 ounces chunk light tuna in water, drained and flaked
- ¾ cup water
- ½ cup dried cranberries
- ½ cup sun-dried tomatoes, chopped
- ¼ cup pitted Kalamata olives, halved
- 2 tablespoons pine nuts (Optional)
- 1 tablespoon chopped fresh parsley
- ½ cup finely shredded Parmesan cheese
- ½ cup coarsely torn fresh basil
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes.
- Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
- Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes.
- Sprinkle with basil before serving.
Reviews
Soooooo Goooood!