Roasted Tomato and Tuna Pasta
Roasted Tomato and Tuna Pasta - so simple and delicious!
Servings 4 servings
Calories 708kcal
Ingredients
- 10 oz of cherry tomatoes
- 1 tablespoon olive oil plus more for drizzling
- 1 pound dried rigatoni
- 1 clove garlic minced
- 2 cans tuna in chili oil drained
- 1 cup pitted black olives
- ¼ cup white balsamic vinegar
- 1 cup basil leaves
- 6 ounces arugula
- sea salt and fresh ground black pepper
Instructions
- Preheat the oven to 400. Place the tomatoes and a baking sheet, drizzle with oil and roast for 6-8 minutes or until tender.
- Cook the pasta in boiling salted water per directions. Drain and set aside. Heat the oil in a saucepan over medium heat. Add the garlic and cook for about 1 minute. Add the tuna, olives, vinegar and pasta. Stir to combine and cook for a minute or two. Remove from the heat and stir in the basil and arugula. Season with salt and pepper.
Notes
This is a dry pasta recipe, if you would like yours a little more saucy, save some of the pasta water and add it to the pasta.
Nutrition
Calories: 708kcal | Carbohydrates: 93g | Protein: 41g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 856mg | Potassium: 789mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1870IU | Vitamin C: 23.8mg | Calcium: 143mg | Iron: 4.2mg