Tuna & Tomato Pasta

This dish just makes me feel better about myself. It’s got that comforting thing because it’s pasta, but I use brown rice pasta so this dish is just straight up healthy. It’s simple and easy but has lots of flavor.

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Serving Size: 6 servings

Chef: Food Network Magazine

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Tuna & Tomato Pasta

An easy, healthy meal.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 2 shallots, sliced
• 4 tablespoons olive oil
• 1 3.5-ounce jar capers
• 2 14-ounce cans cherry tomatoes
• 3 5.6-ounce cans Italian canned tuna
• 1 lb. brown rice pasta (you can use regular pasta if you don’t have any balls)

Instructions

1. In a large skillet over medium heat, cook shallot in olive oil until softened, about 4 minutes.
2. Add capers and cook 1 minute.
3. Add cherry tomatoes and cook, stirring, until the tomatoes burst, about 5 minutes. Smash with spatula, then stir in tuna, breaking it into small chunks.
4. Toss with spaghetti and up to 3 tablespoons olive oil, adding up to 1 cup of the pasta-cooking water to loosen the sauce. Season with salt and pepper.

Notes

I have used whole peeled Roma tomatoes out of desperation and they worked just fine!

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