Spring is just around the corner, and for me, that means it's time to pull out some of my warm weather favorites that are bursting with bright, fresh flavors. My pasta dish with juicy cherry tomatoes, olives, capers, arugula and chunks of tuna is the perfect meal to have for a light yet satisfying Spring lunch or dinner. The sauce is a simple garlic, olive oil, and white wine base that allows all the other beautiful ingredients to shine. You can use any type of pasta you like for this, as well as any other fresh produce that's in season. For the greens, I use arugula because I love the peppery bite, but spinach or Treviso would work beautifully too. Check out the recipe below, and as always, happy cooking & eating!
Tuna Pasta
*This makes 4 generous portions
1 lb pasta of your choice
2 tablespoons olive oil
1 shallot finely chopped
1-1 1/2 cups cherry tomatoes (sliced in half)
splash of good white wine (use a pinto grigio or sauvignon blanc)
1 can tuna packed in olive oil, drained (it really has to be quality tuna packed in olive oil; not water)
1 jar Kalamata olives (you'll only need about 2 handfuls of these)
1 3.5oz jar of capers (you'll only need about 1/2 a jar, but can add more if needed)
2-3 handfuls baby arugula (or whatever salad green you prefer)
fresh grated parmesan for serving
Prepare the Pasta as instructed on the box. In a separate sauce pan over medium heat, cook the olive oil and shallots until translucent. This only takes a few minutes. Next, add in the sliced cherry tomatoes and allow to heat through and soften for a few minutes. Then add in about 2 handfuls of Kalamata olives, and 1/2 jar of capers. At this point I add in a generous splash of white wine, and lower the heat to allow all the ingredients to simmer. When the pasta is done cooking, turn the heat off on the sauce pan, and add the pasta directly into the pan. Toss and coat, allowing the pasta to absorb all the flavor. Add the arugula and toss a few more times. Now you can add the tuna and toss gently so the pieces maintain their chunky texture. If the sauce seems a little dry, add a little pasta water to loosen it up. You can also add additional olive oil if you like too. Season to taste with salt and pepper (I save adding additional salt for the end, because the olives, capers and parmesan all have salt, and usually it's enough). Serve with freshly grated parmesan cheese and enjoy!
