Thursday, June 9, 2011

In the Kitchen: Artichoke and Tuna Pasta

So my friend kDm graciously sent me her SELF magazine from a couple of months ago in the mail so I could check it out. I was trying to decide what magazine I was going to order from the fundraiser at my niece's school and could not choose between two of them. I loved some of the recipes! Here is one that I selected for dinner this week:
1/2 lb linguine (I used whole wheat angel hair); reserve some cooking liquid
1 package of frozen artichoke hearts (I used canned ones, rinsed and drained)
1 can of black olives sliced
1 cup grape tomatoes halved
2 tablespoons of olive oil
1 tablespoon garlic
1/4 cup white wine
salt and pepper
1 teaspoon dried rosemary
1/4 cup lemon juice
1 large can of solid white tuna packed in water
Heat olive oil in a saute pan and add artichokes, garlic, and olives, cook through about 5 minutes. Add tomatoes for another 2-3 minutes. Pour in white wine and pasta water and reduce a little, about 5 minutes. Toss with pasta, salt and pepper, lemon juice, tuna, and rosemary.
I dressed the pasta with a little more lemon juice and a shake of parmesan before serving as a preference.

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