Gemelli With Tuna And Cherry Tomatoes

Recipe Ingredients

3 tablespoons	45ml	Extra-virgin olive oil
6		Garlic cloves - finely chopped
2		Italian tuna in olive oil - (6 oz ea) - drained
1/2		Small cherry or grape tomatoes - coarsely chopped
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Gemelli pasta - cooked to al dente
		= (short braids of pasta or other
		Short-cut pastas can be substituted,
		Such as penne rigate)
1/3 cup	13g / 0.5oz	Chopped flat-leaf parsley
20		Fresh basil leaves - shredded

Recipe Instructions

Heat a large, deep skillet over medium heat. Add extra-virgin olive oil and garlic to the pan. When garlic speaks by sizzling in oil, add tuna and mash into oil with the back of a wooden spoon. Let the tuna sit in the oil 5 to 10 minutes to infuse the fish flavor into the extra-virgin olive oil and to give the tuna time to break down -- it will almost melt into the extra-virgin olive oil.

Raise the flame a bit and add the coarsely chopped tomatoes. Season with salt and pepper. Heat the tomatoes through, 2 minutes, then add hot, drained pasta that has been cooked to al dente in salted water. Add parsley to the tuna and pasta and toss to combine well and evenly coat pasta. Adjust seasonings. Top pasta with shredded basil and serve.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D40) - from the TV FOOD NETWORK

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