Wednesday, May 16, 2012

Penne with Tuna, Tomatoes and Basil

It has been awhile, but I'm back with one of my old reliable meals.  This recipe is actually from an episode of Thirty Minute Meals I saw years ago, when I could stand Rachel Ray.  Since seeing it I have made it several times to happy diners.  It is basically a one pot meal, with the pasta cooked to al dente and added at the end.  I add the basil last and after really the cooking has been completed so it does not over cook.  You could also save some and sprinkle it on directly into the bowl or plate to keep the freshness of the basil.  This is one of those quick, but satisfying meals that uses simple ingredients and all the flavors marry well.

4 cans of tuna in oil (I prefer Genova)
2 anchovy fillet in oil
8-10 cloves of minced garlic
2 pounds grape tomatoes 
1 pound penne (or any tubular pasta, so the ingredients get in there)
1 bunch basil, chopped
Salt and pepper to taste
Grated Parmesan cheese (optional)

Serves 8-10 portions

Our assembled ingredients

Place the four containers of tuna in olive oil over medium heat, adding the anchovies for saltiness and depth of flavor.

Add the chopped garlic (I love tons of garlic, so use what you're comfortable using.

Mix the ingredients together for about five minutes.

While that's happening slice your grape tomatoes in half.

Once they are all sliced, add to the pan.

Before slicing the tomatoes, add your pasta to the boiling water (see background).

When pasta is al dente add it directly to the deep pan.

Add your chopped basil.

Stir it up, mixing all the ingredients!

Serve, without cheese.

Or with!  Enjoy folks.

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