Let me start by saying I do not really enjoy canned tuna too much. There are a couple of dishes I like it in but I am not a tuna salad type of girl. At all. That being said, I watched Rachael Ray make a meal like this on her show over 10 years ago. She said she ate it at a restaurant in Italy and tried to recreate it at home. I would never have eaten it just looking at the recipe but watching her make it… it just looked so good… so I gave it a whirl. I’m so glad I did! Over the years, I have changed her version a bit to suit my tastes. Everyone from my husband (who hates canned tuna) to my 6 year old girls gets excited when this shows up on the dinner table.

This meal really comes together quickly and I often have all the ingredients to make it on hand.  Especially now when I still have basil and parsley growing on my front porch.

You really don’t start making anything until the pasta is in the boiling water.  Then, start to heat the garlic in some olive oil.  Once you hear the garlic cooking, dump in the two cans of tuna.  While I’m waiting for the noodles to finish cooking I…

Sprinkle with salt and pepper, toss everything together and serve it up!  Simple and delicious!

 Italian Tuna Pasta

Ingredients:
1 lb Gemelli Pasta (or other short pasta)
3 T Olive Oil
5 large cloves Garlic, minced
2- 5 oz cans of Italian Tuna (or tuna in olive oil)
1 pint (or more) Grape Tomatoes, sliced in half
1/3 c chopped Parsley
1/3 c shredded Basil
Salt & Pepper to taste
1 c reserved Pasta Water (if necessary)

Bring a large pot of water to a boil. Once boiling, heavily salt and add noodles. Cook according to package until al dente.

While the noodles are cooking, in another deep pot over medium heat, add the olive oil and garlic. Once the garlic starts to sizzle, add the cans of tuna along with the oil. Season with a little salt and pepper. Stir all together and turn down the heat. Let the tuna warm over a very low heat.

When the noodles are ready, use a spider to transfer them directly to the pot with tuna. Add the tomatoes, parsley and half of the basil. Toss everything together until evenly coated and well combined.   If necessary, add some pasta water (I usually use about 1/2 a cup), salt and pepper.

Dish into individual bowls or into one big serving bowl and top with remaining basil. Enjoy!