A creamy tomato based pasta dish, dotted with tuna and cheese. This Italian classic is weeknight friendly AND budget friendly, thanks to the use of canned tuna.
Long time no see! I just returned from a lovely holiday (they rub off on you!) in London and Dublin and neglected to get posts scheduled before I left. We had a great time, and now that I'm back I'm anxious to share the loads of recipes I have on hand!
This pasta dish was enjoyed for the first time a few years ago and it was so delicious, I just had to share it again. It's easy, quick, and SO tasty. Now, you must like tuna to make it. Though the can is small, the tuna flavor does come out (not strong, but present). You can easily whip this up on a weeknight, especially when half the time is completely hand's off while the sauce and pasta cooks.
Don't pick up tuna packed in water by accident!
Pasta with Tuna and Tomato Sauce
4 tablespoons butter
1 28-ounce can of crushed tomatoes
1 pound pasta shells
1/2 cup ricotta cheese
1/4 cup fresh basil, chopped
1/2 cup shredded mozzarella cheese
salt
Melt the butter in a medium pot over medium heat and add the can of tomatoes, including the juice. Simmer gently, partially covered, for 30 minutes.
Once the sauce is cooking, bring a large pot of water to boil in an oven-safe pot and cook the pasta al dente, according to package directions. Drain and return to the pot.
Preheat the broiler to high.
Pour off the excess oil from the can of tuna and stir the tuna into the tomato sauce. Stir in the ricotta cheese and add salt to taste.
Add the tomato sauce and basil to the drained pasta; stirring well. Sprinkle shredded mozzarella over top and broil until melted and browned, about 5 minutes.
Serve hot.
Source: adapted from Leone's Italian Cookbook by Gene Leone via Simply Recipes
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