Wednesday, July 20, 2011

Mediterranean Pasta

This is a recipe that isn't really a recipe. I made it up one day when I was craving pasta and didn't really have sauce or the traditional toppings. I whipped this up for lunch yesterday and boy was it good! If you are not a tuna fan, you can probably leave it out or substitute some type of bean (white or even kidney). Even better if you top this with Feta cheese. Sadly, I didn't have any but Parmesan was rather tasty instead.

Mediterranean Pasta

Pasta of your choice - ziti, penne, or even fussili
can of diced tomatoes (14.5 oz). You can use fresh if you have them, which I didn't
can of tuna drained and flaked
heaping tablespoon of capers
Kalamata olives, 1/4 cup sliced
Italian seasoning
cayenne pepper for heat
olive oil
parmesan or Feta cheese

1. Cook the pasta according to the package directions and drain.

2. While the pasta is cooking, add a tablespoon of olive oil to a large saute pan over medium heat. Add the tuna, diced tomatoes (slightly drained) and the rest of the ingredients. Simmer until heated through.

3. Toss with the pasta and top with cheese.

Jack even approved! I was rather shocked considering he is picky. He ate everything but the olives. He even picked the capers up one by one and chowed down. Surprise!

No comments:

Post a Comment