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Rustic Pasta With Tuna & Tomatoes
6
Servings
Servings
15m PT15M
Prep Time
Prep Time
7m PT7M
Cook Time
Cook Time
22m
Ready In
Ready In
Recipe: #34924
May 15, 2020
"You can substitute ripe regular tomatoes for the cherry tomatoes. Just chop them add with other veggies. The extra juices will add more moisture to the sauce. The cooking time is for the pasta...nothing else is cooked."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (238.6 g)
- Calories 474.6
- Total Fat - 15.3 g
- Saturated Fat - 2.2 g
- Cholesterol - 6.1 mg
- Sodium - 199.7 mg
- Total Carbohydrate - 72.1 g
- Dietary Fiber - 10.9 g
- Sugars - 2.8 g
- Protein - 14.5 g
- Calcium - 40.1 mg
- Iron - 1.8 mg
- Vitamin C - 20.6 mg
- Thiamin - 0.2 mg
Step 1
Heat a large covered saucepan with of salted water to boiling on high.
Step 2
Add pasta; cook minimum time that label directs or to your liking.
Step 3
Meanwhile, trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise.
Step 4
Slice cherry tomatoes in half or if using regular tomatoes, cut into bit size pieces.
Step 5
Slice olives and finely chop parsley.
Step 6
In a large bowl, whisk vinegar. oil, garlic, salt and pepper to taste; stir in tomatoes.
Step 7
Drain pasta well.
Step 8
Add to tomato mixture along with tuna, zucchini, squash, olives and parsley.
Step 9
Toss until well mixed.
Tips & Variations
No special items needed.
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