Calabrian Chili Tuna Pasta Fra Diavolo
Tomatoes are roasted with olive oil, garlic, oregano and spicy red chili until they’re bursting with flavor, and then crushed and taken to the next level thanks to the addition of roasted red bell pepper and succulent Calabrian chili tuna fillets.
25 Minutes Total Time
4 Servings
Ingredients
- 2 cups cherry tomatoes, halved
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 – 5 oz. cans Genova Yellowfin Tuna in Calabrian Chili Infused Olive Oil, oil reserved
- 1/2 pound dried short whole wheat pasta, such as fusilli
- 1/4 cup chopped fresh parsley
Directions
- Preheat the oven to 450°F. Put the tomatoes, olive oil, garlic, oregano and salt in an ovenproof skillet and stir to combine. Bake 15 – 20 minutes, until the tomatoes are bursting with juice.
- Meanwhile, cook the whole wheat pasta in a pot of salted boiling water according to package directions. Drain and transfer to a serving bowl.
- Use a potato masher or the back of a spoon to lightly crush the tomatoes and make a coarse sauce. Stir the Genova Yellowfin Tuna in Calabrian Chili into the sauce.
- Pour the sauce over the pasta and toss together. Before serving, drizzle the reserved Calabrian chili olive oil over the tuna and pasta.
- Sprinkle with the parsley and serve.
