Tuna Pasta Puttanesca:
8 oz of any kind of whole wheat pasta you prefer ( used the twirly kind because it was on sale, and I used probably more like 10-12 oz!)
1 T Olive Oil
2 cloves of garlic, minced
12-15 oz white chunk canned tuna, drained and patted dry (canned chicken would work as well)
1 can 14.5 oz diced tomatoes
1/4 cup of pitted and chopped greek, spanish, or kalamata olives. (I used spanish because they were cheapest!)
2 T capers
1 tsp. dried oregano
1/2 tsp. dried red pepper flakes (although i omitted these because... we didn't have red pepper flakes!)
3/4 cup chopped arugula (I use baby spinach because its way cheaper!)
Grated Parmesan Cheese to taste
Bring a medium pot of water to a boil, add pasta and cook according to box directions.
Meanwhile, heat a large skillet over medium high heat. Add olive oil to the pan. Once heated, add 2 cloves of garlic and saute about a minute. Add the tuna and cook for about 2 minutes. Add the olives, capers, oregano, and red pepper flakes. Once well blended, add the tomatoes and simmer about 5 minutes. Finally, add the spinach/arugula and stir until wilted.
Drain pasta and add to skillet. Mix well, top with cheese and serve :) Yummy!
My grocery bill today was about $10, but that included buying olives and capers for the first time, which i now have plenty leftover for the next time this dish comes around. The great thing about this pasta is its so versatile. If you want real meat, cut up some chicken and brown it in the pan before adding all the rest of the ingredients. If you want no meat, omit the tuna, nothing else changes! It's so quick and easy and so tasty! One more picture for ya:
This serves 4. However, with Nick and I, it only served 2 tonight!!!! Enjoy :)
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