Pasta with tuna and cherry tomatoes for two


  • 4 ounces Casarecce pasta

  • 12 cherry tomatoes – a mix of red and yellow, if available

  • 5 ounces tuna in water – drained

  • Pinch of oregano

  • 2 tablespoons EVOO

  • Fresh basil leaves

  • 1 small onion – finely chopped

  • Sea salt


  • Bring 4 quart pot of water to a rapid boil then add pasta and sea salt, cooking pasta according to package directions minus 2 minutes.
  • While pasta is cooking, start sauce.
  • In pan, heat EVOO with finely chopped onion.
  • Add washed and halved cherry tomatoes, cooking for a few minutes.
  • Add oregano and basil leaves.
  • Add drained tuna and mix with tomatoes.
  • Add 4 tablespoons of pasta water to create a delicate sauce of tuna and tomatoes. Salt to taste.
  • When pasta is cooked, using a slotted spoon, remove pasta from water and put in pan with sauce. Toss over a low heat for two minutes and serve.


Substitute canned crabmeat for tuna to create a delicious variation of this dish.

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