This dish has all the savory flavors of summer fresh garden tomatoes, basil and imported tuna. It makes a fresh tasting and perfect pasta entrée, or side, for any warm weather occasion.
This recipe is reprinted here with the permission of Notta Pasta, manufacturers of gluten-free straight-cut rice noodles. Notta Pasta noodles are also marketed as A Taste of Thai Rice Noodles.
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
- 1/2-16 oz box (8 oz) Notta Pasta Spaghetti
- 2 lbs native tomatoes, about 4 medium
- 4 cloves garlic, minced
- 1/4 cup fresh basil, julienned or chopped
- 2-6.5 oz cans imported tuna, packed in olive oil, undrained
- Juice from one large lemon
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon coarse black pepper
- 1/4 lb Asiago cheese
Preparation:
1. Put a large pot of salted water on to boil.
2. Dice tomatoes into small squares, reserving all liquid. Place in a large bowl. Add garlic, basil, one can of tuna, lemon juice, salt and pepper. Mix well and set aside to flavor a minimum of 15 minutes.
3. Meanwhile boil Notta Pasta according to directions on box, stirring often. Drain and rinse under cool water. Drain well, pour back into pot and toss with remaining can of tuna.
4. Combine pasta with fresh tomato mixture and toss to combine. Season to taste and pour onto platter. Top with shaved Asiago.
