Seafood Margherita Pasta

Ingredients

• 10 plum tomatoes
• 1 ½ cups olive oil
• 1 cup fresh basil, chopped
• ½ cup fresh parsley, chopped
• 1-2 teaspoons salt
• 1 teaspoon pepper
• 3-5 cloves of garlic, diced
• 2 – 5 oz. cans Genova Albacore Tuna, drained
• 1 box Rigatoni pasta, cooked & drained

Directions

1. Blanch the tomatoes by bringing a large pot of water to a boil. Then take one tomato and lightly cut an X on it, you can do this on the bottom of the tomato but I like to do it on the side.
2. Repeat with the other 9 tomatoes. Once the water is boiling, add the tomatoes 5 at a time and let them cook for 1-2 minutes. Repeat with the remaining tomatoes. Remove from water and let them cool. Once cooled, peel and dice. Then place in a large mixing bowl.
3. Add the rest of the ingredients and let it sit at room temp for 3-4 hours or until ready to serve.
4. Right before serving, add in both cans of Genova Albacore Tuna in pure olive oil; stir to combine.
5. Add cooked & drained pasta to a large serving bowl. Top with Seafood Margherita Sauce and 1/2 cup shaved parmesan cheese. Toss to combine and serve.
6. Serve and enjoy!