Cookwith

Name: Tuna & Cherry Tomato Pasta with Olive Oil and Herbs
Prep time: 25 min
Total time: 25 min
Yield: 3 servings
Ingredients: 8 oz dried spaghetti or linguine; 1 can (5 oz) tuna packed in olive oil, drained; 1 1/2 cups fresh cherry tomatoes, halved; 2 cloves garlic, thinly sliced; 1/4 cup fresh parsley, chopped; 1/4 tsp red pepper flakes; 2 tbsp extra-virgin olive oil (plus more for drizzling); Salt and freshly ground black pepper, to taste; Zest of 1 lemon

Tuna & Cherry Tomato Pasta with Olive Oil and Herbs

HerbyPear5429

This vibrant pasta is the perfect late-summer dinner, starring juicy garden cherry tomatoes and pantry-staple tuna. The secret is tossing the pasta with energy and using reserved pasta water to create a luscious, emulsified sauce that clings to every strand. The burst cherry tomatoes bring sweetness and color, while lemon zest and fresh parsley add brightness. Finished with a drizzle of good olive oil, this dish is a beautiful marriage of Mediterranean flavor and British Columbian bounty—simple, quick, and utterly satisfying.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, 1-2 minutes less than package instructions. Reserve 1/2 cup pasta water before draining.
While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes; cook until fragrant but not browned, about 1 minute.
Add cherry tomatoes to the skillet with a pinch of salt. Cook, stirring, until tomatoes begin to soften and burst, 3-4 minutes.
Add drained tuna to the skillet, gently breaking it up and mixing with tomatoes. Heat through, about 1 minute.
Add drained pasta directly into the skillet. Toss vigorously with tongs, adding reserved pasta water a splash at a time to create a silky sauce that coats the noodles.
Remove from heat. Stir in chopped parsley and lemon zest. Season with salt and pepper to taste. Drizzle with a bit more olive oil before serving.