Adam and I got home last Friday from a wonderful trip to Memphis and Seattle! All 7 days were packed with adventure, pretty sights, great people and…. FOOD!!! Lots and lots and lots of unhealthy (but ever so delicious) eating! In Memphis we were able to enjoy some LEGIT Memphis BBQ!! OMG my mouth is watering just thinking about it and in Seattle we had everything from Pizza to delish seafood to amazing Italian. After all this decadent eating and no working out, I was craving something relatively healthy and home cooked.
As I was browsing the isles at Whole Foods, inspiration was coming to me. I knew I wanted something with Tuna and I wanted pasta… I remembered I made pasta last month with Artichoke paste. Voila! Inspiration struck and then came this dish: Tuna and Artichoke Pasta. In less than 1 hour I had made this (from planning, to cooking to photographing it). Hope you enjoy it as much as I did! 🙂
- 1 4 oz can Chunk light tuna in water
- ¾ 6.5 oz Jar Mantova Artichoke Paste (I found it at Whole Foods but you can also find it on Amazon)
- 2 Garlic cloves, Chopped
- ½ Bag brown rice penne
- ¼ c. Olive oil + some more for drizzling
- Grated Parmesan cheese to sprinkle on pasta
- Put a large pot of water to boil. Carefully add pasta to boiling water and cook as instructed on the package. Meanwhile chop the two garlic cloves and set aside.
- About 5 minutes before the pasta is ready, open the can of tuna and squeeze all the water out. Set the Tuna aside. About 3 minutes before the pasta is ready, sautee the chopped garlic in about 1tsp of olive oil. Sautee for about 2 minutes on medium making sure it doesn't turn brown (if it turns brown sautee another batch).
- Drain the pasta when its ready, add a little bit of olive oil (about ¼ cup) to coat the penne so they don't stick. Mix in the sauteed garlic, tuna and artichoke paste. Serve the pasta and drizzle with a little bit of olive oil and grated parmesan cheese on top.