A twist on a classic Italian dish, this Seafood Margherita Pasta is a light pasta dish made with fresh tomatoes and herbs. Seafood, pasta and traditional Margherita sauce make for a mouthwatering, gorgeous dish that will quickly become a favorite.
Ingredients
- 10 plum tomatoes
- 1 ½ cups olive oil
- 1 cup fresh basil, chopped
- ½ cup fresh parsley, chopped
- 1-2 teaspoons salt
- 1 teaspoon pepper
- 3-5 cloves of garlic, diced
- 2 – 5 oz. cans Genova Albacore Tuna, drained
- 1 box Rigatoni pasta, cooked & drained
Description
- Blanch the tomatoes by bringing a large pot of water to a boil. Then take one tomato and lightly cut an X on it, you can do this on the bottom of the tomato but I like to do it on the side.
- Repeat with the other 9 tomatoes. Once the water is boiling, add the tomatoes 5 at a time and let them cook for 1-2 minutes. Repeat with the remaining tomatoes. Remove from water and let them cool. Once cooled, peel and dice. Then place in a large mixing bowl.
- Add the rest of the ingredients and let it sit at room temp for 3-4 hours or until ready to serve.
- Right before serving, add in both cans of Genova Albacore Tuna in pure olive oil; stir to combine.
- Add cooked & drained pasta to a large serving bowl. Top with Seafood Margherita Sauce and 1/2 cup shaved parmesan cheese. Toss to combine and serve.
- Serve and enjoy!
