Pasta with Tuna and Marinated Artichokes

Pasta with Tuna and Marinated Artichokes

Hope everyone had a wonderful and safe holiday! We had a busy day here with the town parade, the woman’s club pie social and all the local activities. The town was decorated with flags and red, white and blue banners. The restaurants were bursting at the seams even with the firehouse BBQ and a food truck. By the time the fireworks started the fog was quite heavy. Even with limited visibility the show was quite impressive.

Yachats Town Parade

Living in a rural area can have it’s challenges, the biggest one for me being “meal planning”. Since I can only keep so many fresh ingredients at a time before they go bad, pantry items have filled the gap. Also incorporating fresh herbs will help bring a dish to life. This pasta with Tuna and Marinated Artichokes is such an example, it’s simple and easy, perfect for any night of the week. It’s light enough for the summer but filling with lots of flavor. I served this with a sprinkling of fresh chives, some grated Parmesan cheese and a drizzle of olive oil. While I prepared this dish with canned albacore tuna, fresh tuna would be perfect. The sauce is made up of pasta water, tuna and the jarred artichokes and marinade. Twenty minutes tops and you have a delicious and fulfilling meal on the table, now try and top that.

Author: Cheri

Pasta with Tuna and Marinated Artichokes

INGREDIENTS:

• 1 pound small penne pasta shells
• 1 tablespoon salt
• 1 12-ounce jar marinated artichoke hearts
• 2 cans 6.5 ounces albacore tuna, drained
• 1/2 cup grated Parmesan cheese
• 1 handful chives, chopped
• olive oil for drizzling
• Salt and pepper to taste

INSTRUCTIONS:

1. In a large pot, bring the water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1 cup of the pasta cooking water. Drain the pasta, do not rinse, set aside.
2. In a large skillet, pour in the reserved pasta water, then add tuna, artichoke hearts and marinade. Now add in pasta and ½ of the Parmesan cheese, toss well. Taste, add in salt and pepper. Drizzle with olive oil, and garnish with chives and the rest of the Parmesan cheese. Enjoy!

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