It’s summer , not officially , but living in the south , it’s like a 9 months of summer . And during summer months , we usually don’t like cooking anything complicated or heavy for our tummy . This dish is really easy and quick to fix . Use any kind of pasta you’d like , rigatoni , penne , macaroni , etc . Just don’t use spaghetti , fettucine , linguine .. 🙂
These are basically the ingredients you need :
About 1/4 cups of more extra virgin olive oil
1 medium red onion, chopped
5 cloves of garlic , minced
1 pint of grape or cherry tomatoes , halves
few sprigs of thyme , chopped
1-12oz can of tuna in oil , drained
1 lbs of farfalle pasta
1. Cook the pasta according to the direction to al dente . Reserve about 1 cup of pasta water .
2. In a skillet , heat up olive oil , then add the red onions , add salt , cook for about 5 minutes . Then , add garlic , cook for 30 seconds , add tuna , grape tomatoes , and thyme and little sugar . Cook for 5 minutes . Then add your pasta , stir to mix , and add your reserved pasta water . Add salt and pepper to taste .
Serve with home made breadsticks