Fusilli with Tuna, Vegetables and White Wine Recipe

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Fusilli with Tuna, Vegetables and White Wine

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Ingredients

For 4-6 servings:

  • 8 oz uncooked fusilli (or farfalle, or shells - really, whatever pasta you've got)
  • 1 6-oz can solid white tuna in water, drained and flaked
  • 1 can artichoke hearts, drained and chopped
  • 1 can whole peeled tomatoes, drained and chopped
  • 2-3 cloves garlic, minced
  • 1 cup dry white wine (I used Beringer chardonnay)
  • 1 pinch oregano
  • Olive oil
  • Baby spinach

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How to make Fusilli with Tuna, Vegetables and White Wine


Apologies - I sort of threw this together and so exact measurements are estimates after the fact!!

This recipe is healthy and easy - and you can add whatever vegetables you'd like to the sauce. Additionally, you can replace the canned tomatoes with fresh - just add a little bit of cooking time to make sure the tomatoes are nice and soft.

  1. Boil water and cook the pasta until it is on the firm side of al dente - you're going to return the pasta to the heat, so you don't want to cook it through. Drain well.
  2. While the pasta is cooking, heat several tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the garlic and saute until fragrant, 1-2 minutes.
  3. Add the artichokes, tuna and tomatoes and reduce the heat to medium-low. Toss all items to coat in the garlic-oil mixture.
  4. Gently pour in the white wine, making sure to scrape up any bits that have stuck to the skillet, and return the heat to medium-high. Stirring frequently, let the sauce reduce by about half (this should take around 5 minutes), then reduce the heat to a simmer. Add a pinch of oregano and plenty of ground black pepper. Add salt to taste.
  5. Add the cooked, drained pasta to the skillet and toss to coat. Immediately before serving, fold in a few handfuls of baby spinach so that they just begin to wilt.
  6. Serve immediately!
Bon appetit! :)

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