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Tuna and Grape Tomato Pasta with Pear-infused White Balsamic Sauce


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Member since 2007

Serves 4 | Prep Time About 10 | Cook Time About 20

Ingredients

1 16 oz. box of penne pasta
2 tablespoons olive oil
2 cloves of garlic, minced
2 Tbsps tomato paste
1 pint grape tomatoes, sliced
2 teaspoons kosher salt
1/4 - 1/2 teaspoon crushed red pepper
1 cup chicken broth
7 tablespoons Alessi White Balsamic Pear-Infused Vinegar
2 tins of tuna in water, drained and flaked
Extra virgin olive oil, for garnish
Parmesan cheese
2 tablespoons chopped fresh parsley


Put a large pot of water to boil and add 2 teaspoons of kosher salt. When water is boiling, add the penne, stir, and cook for 10 minutes or until almost al dente.



Meanwhile, heat the olive oil in a large skillet with high sides on medium. When heated, add the garlic and saute for 20 seconds. Add the tomato paste and saute for 1 minute before adding the grape tomatoes, 2 teaspoons kosher salt, and crushed red pepper; saute for 3 minutes.



Add 1 cup of chicken broth to tomato mixture and let simmer for 8-10 minutes, or until reduced and thickened slightly. Stir in the balsamic vinegar, then taste for seasonings. Add the pasta, 1/4 cup of pasta water, and the tuna; cook for another 1-3 minutes, or until the pasta is al dente.



Remove from heat. Dish the pasta into bowls, then drizzle a tiny bit of olive oil on top and a light sprinkle of parmesan cheese and parsley.


Pairs Well With


Notes

Trying to come up with a unique way of using tuna for lunch instead of the traditional tuna sandwich.

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