Prep 15 mins
Cook 15 mins
I actually found this at the foot of the page, under the Cooking Channel site. The recipe is courtesy of chef David Rocco. The cream in the sauce seems to mellow the tuna and tomatoes -- it's my favorite pasta sauce with tuna. Really delicious and pretty with butterfly pasta.
- 2 tablespoons olive oil, approximately
- 1 garlic clove
- 8 sun-dried tomatoes, large chopped (I used bottled, drained)
- 12 black olives, pitted (about 1/4 cup)
- 7 ounces canned tuna, drained
- 2 cups marinara sauce
- 1⁄2 cup cream
- 2 tablespoons flat leaf parsley, chopped fine
- 12 ounces pasta, such as penne or 12 ounces farfalle pasta, cooked al dente
- Note: I make my marinara with a bit of olive oil, garlic, canned tomato puree, a bit of Tobasco, basil, salt and pepper. It went great with this recipe.
- Heat the oil in a frying pan. Add the garlic, sun-dried tomatoes and black olives. Cook a bit. Pour in the marinara sauce and cook for a few minutes. Add the tuna to the sauce. Cook for another minute. Add the cream and cook on high heat until the sauce is hot but not boiling. Add the pasta and finish cooking directly in the sauce. Sprinkle the dish with the parsley. Serve immediately. Buon appetito!
make a little sauce, add cream cheese and when your noodles are almost done add the tuna, not flaked chunk Genova is the best your only heating the tuna thru not cooking it,
Great recipe! I'm giving it 5 stars for ease, low cost, and relative health. First time I made it just as written but without the tomatoes and it was quite good. What I will say, though, is I will tweek it next time. I think I'll double the tuna and olives and maybe add some other veggies because it was mostly pasta. Otherwise, this was a recipe the whole family enjoyed! Thanks MariaLuisa.....