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Quick Tuna Pasta Puttanesca Recipe

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This recipe for Quick Tuna Pasta Puttanesca is from The Rickes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp extra virgin olive oil, divided
2/3 c. finely diced yellow pepper
1/2 c chopped red onion
3 medium garlic cloves, minced
1 can (14 oz.) fire roasted tomatoes
8 large Kalamata olives, pitted and quartered
2 tbsp capers
1 1/2 c cooked farfalle (bow tie) pasta
6 oz drained canned chunk white tuna in water
3-4 tbsp chopped fresh parsley
1/4 tsp salt
Directions:
Directions:
Heat 1 tsp oil in large nonstick skillet over medium heat.

Add pepper, onion, and garlic; cook, stirring occasionally, until tender, about 5 minutes.

Add tomatoes, olives and capers and cook until hot. Add cooked pasta and toss.

Stir in tuna and parsley; remove from heat.

Spoon into bowls; sprinkle with salt.

Enjoy hot or at room temperature.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
15 minutes to prep and 5 minutes to cook
Personal Notes:
Personal Notes:
I really liked this recipe and we have used leftover tuna steaks in it instead of canned tuna. Although it says it feeds 2, that's 2 with healthy appetites like Dad and I. Goes well with a green salad.

 

 

 

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