Tuna, Artichoke and Lemon Pasta

Barilla Product Gifted as part of Good Food and Wine Show Brisbane

Tuna pasta and any combination of additional ingredients is a big stable around here. It is the kind of dish you can have most, if not all of the ingredients sitting in the cupboard and throw it together within 20 minutes.

One of the first dishes I made in the Italian kitchen so one taste takes me back.

It is also a great menu item when we are camping or caravanning.

Tuna pasta is the ultimate standby meal.

Here is one variation

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Tuna, Artichoke and Lemon Pasta (family size)

You will need

  • 425g tin of Tuna (I prefer Sirena Oil Italian Style)
  • 500g Pack of pasta – farfalle and penne or the one picture are prefect style/shaped pasta
  • 1 small jar of preserved artichokes cut in to small pieces (sometimes they come whole or already cut)
  • 1 onion
  • 2 cloves of garlic (or more if you love it like we do)
  • 1 lemon (rind of whole lemon and juice of half a lemon or to your taste)
  • A few tablespoons of chopped parsley
  • Salt and pepper.

Method

  • Get big saucepan of water on the stove to commence boiling for pasta.
  • Slice the onion.
  • Drain the oil from the tuna into a deep frypan and heat on a medium heat for a minute.
  • Add the onion to oil and about 1 teaspoon of salt and turn the heat to low. (The salt helps the onion not to burn).
  • Once onion starts to become translucent stir and pop on a lid. Sweat the onions for at least 10 minutes checking and stirring regularly. This makes the onions very soft and sweet.
  • When the onions are very soft, remove lid and turn heat to medium- hot and throw in the garlic and fry for 2 minutes.
  • Add the tuna, breaking up as you go.
  • Grate in the rind of the lemon, artichokes and parsley and pop the lid back on and turn to low for a few minutes.
  • Add the juice of half the lemon then turn off and leave to rest with lid on.
  • Cook pasta as usual and to your preference, or use the box as a guide to timings.
  • Drain pasta keeping a cup of the pasta water aside.
  • Add pasta to tuna mix gently stirring in and then pour over half of the cup of pasta water, add more water if you need it to make a juicy but not wet mix.
  • Serve to table with a bit more parsley over the top if you like.

 

To scale down for one or two people, I use this formula:

1 person, 3/4 cup pasta, small tuna tin, 1/4 onion, half clove of garlic, a couple of the artichokes and squeeze of lemon.

2 people, 1.5 cups pasta, medium tuna tin, 1/2 onion, clove of Garlic, a few artichokes and 2 tablespoons of lemon.

The other thing- just make the whole batch and take for lunch the next day. It’s even PERFECT cold as a salad! True

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