Calabrian Chili Tuna Pasta Fra Diavolo
Ingredients
- 2 cups cherry tomatoes, halved
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 – 5 oz. cans Genova Yellowfin Tuna in Calabrian Chili Infused Olive Oil, oil reserved
- 1/2 pound dried short whole wheat pasta, such as fusilli
- 1/4 cup chopped fresh parsley
Description
- Preheat the oven to 450°F. Put the tomatoes, olive oil, garlic, oregano and salt in an ovenproof skillet and stir to combine. Bake 15 – 20 minutes, until the tomatoes are bursting with juice.
- Meanwhile, cook the whole wheat pasta in a pot of salted boiling water according to package directions. Drain and transfer to a serving bowl.
- Use a potato masher or the back of a spoon to lightly crush the tomatoes and make a coarse sauce. Stir the Genova Yellowfin Tuna in Calabrian Chili into the sauce.
- Pour the sauce over the pasta and toss together. Before serving, drizzle the reserved Calabrian chili olive oil over the tuna and pasta.
- Sprinkle with the parsley and serve.
