Mediterranean Warm Tuna Pasta
This is a cross between linguine and clams and a puttanesca. It has that briny seafood element thanks to Blue Harbor Wild Albacore Tuna, olives, tomatoes, lots of garlic, and olive oil to perfectly coat each pasta noodle with flavor. I leaned into the Mediterranean flare and finished it with some crumbled feta. Make this for a delicious date night or family-style dinner!
Ingredients
- 1 package spaghetti or fettuccini
- 1/4 cup olive oil
- 2 shallots sliced thin
- 4 cloves garlic sliced thin
- 1.5 cups whole grape tomatoes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chili flakes
- 1 lemon zest of
- 1 tbsp capers
- 1/4 cup kalamata olives
- 2 cans Blue Harbor Wild Albacore tuna
- 1/2 lemon juice of
- 1/4 cup feta crumbled
- Chopped Fresh parsley to garnish
Instructions
- Bring a big pot of water to a boil. Add pasta and cook to box instructions.
- Prep all of the ingredients by cutting and measuring. This makes any recipe easier.
- Add half the olive oil to a pan over medium heat. Add the shallots and saute for about 5 minutes. Once cooked through, add the garlic and let that become fragrant, around 2 minutes. Add the cherry tomatoes and let them cook for about 5-7 minutes. They should start to blister. Ince they are blistered, use the side of your spoon to burst half of them.
- Add the salt, pepper, chili flakes, capers, lemon zest, and kalamata olives, and stir it all together.
- Gently flake in the Tuna, keeping it in large chunks. And give it a good stir and pour it over the cooked pasta in a serving bowl.
- Upon serving, add the fresh parsley and feta, and voila!
- This is a perfect meal for a family or a dinner party!
Notes
This recipe calls for the Blue Harbor No-Salt Added Wild Albacore Tuna, but if you can only find the version WITH salt, omit half the salt that the recipe calls for. An easy fix when dealing with high-quality products!