December 27th, 2024
Recipes
Sun-dried Tomato Pasta
Valentina P
- Difficulty
•
- Time 20"
Tender pasta in a rich sun-dried tomato pesto with cooked zucchini, capers, and optional tuna. It's reminiscent of Pasta Puttanesca, but the red pesto puts it in a league of its own.
How To MakeDiet Type: Classic
Shopping List
-
For the Pasta
- 8 ounces dried pasta (such as rigatoni or penne)
- 1 (5 ounce) can oil-packed tuna (optional)
- 1 medium zucchini, thinly sliced
- 1/2 cup cherry tomatoes
- 2 tablespoons capers, drained
- olive oil, to taste For the Tomato Pesto
- 1 (8 ounce) jar oil-packed sun-dried tomatoes
- 1 large handful fresh basil
- 1/2 teaspoon garlic powder
- salt and red pepper flakes, to taste
Instructions
- Step 1: To make the pesto, add the jar of tomatoes (including all of the oil in the jar), basil, and garlic to a food processor and blend until smooth. It will be quite thick. If you'd like it thinner, add more olive oil, 1 tablespoon at a time. Set aside.
- Step 2: Bring a pot of salted water to a boil and cook the pasta until al dente, according to package directions. Before draining the pasta, reserve 1/2 cup of the pasta cooking water. Drain the pasta, toss it with a little splash of oil, and set it aside.
- Step 3: Heat an oiled pan over medium-high heat and add the zucchini. Cook the zucchini, stirring often, for about 2 to 3 minutes. Once the zucchini has softened, add in the whole cherry tomatoes. Continue cooking for another 2 to 3 minutes, or until the tomatoes begin to burst.
- Step 4: If using the optional tuna, drain it lightly and add it to the pan with the zucchini.
- Step 5: Add the cooked pasta, capers, and 1/3 cup of the pesto. Stir, adding a splash of the reserved pasta water to loosen as needed. Adding more pesto and/or olive oil if needed.
- Serve: Divide into plates and enjoy.
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
Sun-dried Tomato Pasta
PT20M 8 ounces dried pasta (such as rigatoni or penne) 1 (5 ounce) can oil-packed tuna (optional) 1 medium zucchini, thinly sliced 1/2 cup cherry tomatoes 2 tablespoons capers, drained olive oil, to taste 1 (8 ounce) jar oil-packed sun-dried tomatoes 1 large handful fresh basil 1/2 teaspoon garlic powder salt and red pepper flakes, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings
Ingredients:
