🐟 Quick Recipe: Legume Pasta with Tuna and Cherry Tomatoes
This dish is ideal for a tasty, protein-rich meal!
1. Cooking Legume Pasta (Start) ⏱️
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Bring a large pot of salted water to a boil .
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Add the legume pasta (e.g. chickpea fusilli, lentil pennette) and cook it according to the times indicated on the package (usually 6-8 minutes for legume pasta).
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Don't forget to save a ladle of the cooking water before draining.
2. Quick Dressing Preparation 🍅
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While the pasta is cooking, heat a drizzle of extra virgin olive oil in a non-stick pan.
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Add 1-2 cloves of garlic (whole or minced, depending on your preference) and, if you like, a pinch of chili pepper .
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When the garlic is golden, add the cherry or datterino tomatoes cut in half.
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Sauté the cherry tomatoes for 3-4 minutes until they begin to soften and release their juices. Season with salt and pepper .
3. Adding Tuna 🎣
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Drain the tuna (in oil or water, your choice) and add it directly to the cherry tomatoes in the pan.
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Stir gently to combine the tuna with the hot tomato sauce for a couple of minutes, seasoning.
4. Stirring and Serving ✨
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Drain the legume pasta (remember to keep the cooking water).
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Pour the drained pasta into the pan with the tuna and cherry tomatoes.
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Stir over medium heat for about a minute. If the sauce is too dry, add a little of the pasta cooking water, stirring until it forms a light cream.
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Remove from the heat, add a handful of chopped fresh parsley or basil to garnish.
Serving: Serve immediately to best enjoy the creaminess and speed of the dish.
