My husband and I were laughing last night about how we used to complain about being stressed and busy. Now that we have a baby, we realize how much free time we used to have! So with even less time to get dinner on the table, I gravitate toward recipes that pack a lot of flavor in just a little bit of cooking time. This olive and tuna rotini is a little bit spicy, really bright from the lemony flavor, satisfyingly salty from the olives and a touch sweet from the marsala wine. It’s great for people who don’t like saucy pasta and can also be eaten cold from the fridge in the middle of the night. 🙂
- 16oz box of Rotini pasta
- 4 tbsp olive oil
- 2 4.5 oz cans of tuna in oil (MUST BE IN OIL)
- 1 lemon, zested and juiced
- 1 tbsp minced garlic
- 1 tbsp crushed red pepper
- ¼ cup capers
- 5.75 oz jar of sliced green olives with pimentos, drained
- ¼ cup marsala wine
- Boil the pasta per package directions and drain.
- In a nonstick skillet, add olive oil, tuna with the oil from the can, lemon zest, garlic, red pepper, capers and olives and pimentos.
- Fry on high heat for 2-3 minutes, until fragrant.
- Lower heat to medium, add marsala wine and squeeze in lemon juice.
- Sauté for an additional 3 minutes.
- Serve over warm pasta.
Gather up:
- 16oz box of Rotini pasta
- 4 tbsp olive oil
- 2 4.5 oz cans of tuna in oil (MUST BE IN OIL)
- 1 lemon, zested and juiced
- 1 tbsp minced garlic
- 1 tbsp crushed red pepper
- ¼ cup capers
- 5.75 oz jar of sliced green olives with pimentos, drained
- ¼ cup marsala wine
Boil the pasta per package directions and drain.
In a nonstick skillet, add olive oil, tuna with the oil from the can, lemon zest, garlic, red pepper, capers and olives and pimentos.
Fry on high heat for 2-3 minutes, until fragrant.
Lower heat to medium, add marsala wine and squeeze in lemon juice.
Sauté for an additional 3 minutes.
Serve over warm pasta.
