| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
Ingredients
- 2 cans or pouches (5 oz) tuna, drained and flaked
- 1 pound dry farfalle or bowtie pasta
- 4 tablespoons olive oil
- 3 garlic cloves, minced
- 2 medium onions, cut in 1/4 inch slices
- 1 can (14 1/2 oz) diced tomatoes in juice
- 1 cup dry white wine
- 3 tablespoons capers, drained
- 1 tablespoon chopped rosemary
- 1/2 cup Kalamata olives, pitted and cut in quarters
- 1 teaspoon ground black pepper
- salt to taste
- 2 tablespoons chopped Italian parsley
Instructions
- Prepare pasta according to package directions. Set aside. Place oil in large skillet over medium heat. Add garlic and onions and saute for about 5 minutes. Add tomatoes and juice, wine, capers, rosemary, olives and pepper to onions. Simmer for 5 minutes. Raise heat to medium and cook another 3 minutes until sauce thickens slightly. Add salt to taste. Combine tuna, sauce and parsley with pasta.;
Reviews
This was delicious. My son is vegetarian so it is always a challenge, when he visits, to come up with recipies my husband and I will also like and that has some substance to it. Also, super easy. Definitely use the pouched tuna as that has less water and chunks better into real pieces. Would eat this even when our son isn’t visiting as a change of pace from meat meals.
Come on guys. Keep it clean. That is a very bad name.