Dinner Tonight: January 20, 2016 Pasta with Tuna
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This fool-proof recipe is a great fallback on those nights when you just don’t have time to make it to the store. This recipe calls for ziti, but you could easily swap in your favorite pasta.
This recipe was provided by Ramona Hamblin. Check out more of her recipes in her cookbook: just cook here’s how.
Ingredients
Serves 5-6
- 1 lb. ziti
- 1 onion, diced
- 1 28 oz. can diced or crushed tomatoes
- 2 6-8 oz. cans Italian tuna in oil
- 2 Tablespoons capers
Serves 5-6
- 1 lb. ziti
- 1 onion, diced
- 1 28 oz. can diced or crushed tomatoes
- 1 16 oz. can chickpeas
- 2 Tbsp. capers
Instructions
- Cook the pasta according to package directions.
- In the meantime, squeeze the oil from the cans of tuna into a large frying pan.
- Saute the onion until translucent.
- Add the tomatoes, tuna and capers to the sauteed onion.
- Toss with the pasta and serve warm.
- Cook the pasta according to package directions.
- In the meantime, open a can of chickpeas, drain, and mash them with a potato masher.
- Saute the onion until translucent.
- Add the tomatoes, chickpeas and capers to the sauteed onion.
- Toss with the pasta and serve warm.
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