Spaghetti with Tuna and Roasted Tomatoes

Spaghetti with Tuna and Roasted Tomatoes is pasta, garden roasted tomatoes, chunk white tuna, drizzled with olive oil, topped with cheese and fresh parsley.

Thank you Bumble Bee Seafoods for sponsoring this post.

I had two gardens this year. One at my house in the community garden section and my friend Bob put in a garden at his place for me. He recently went away for the weekend with his lady friend and he asked me to come pick the garden clean. I was more than happy to oblige.

There was one downside, more produce was ready to be picked and consumed than I could actually get consumed before it went bad. I have been having a lot of fun in the kitchen using all the fresh bounty.

Just as I thought I was about through with all I had picked, I came across about almost two pints of grape tomatoes I hadn’t gotten to. They were starting to show their age like we all do, had started to develop some small wrinkles on their once firm and taut skin. Now, I could have tossed them, but instead I had an idea.

Just like we humans get better with age (wine and cheese included), I know that these tomatoes still had something to offer…sweetness that only comes from roasting them. I was right. They were like candy.

Recipes using tuna

My quest of more healthy foods, particularly LEAN proteins and healthy fat can be challenging at times. Particularly now that Elizabeth is in school and with that, life has just seemed to be a flurry of activity. Eating out or highly processed foods becomes easy and convenient and frankly, something we have been eating much to much of.

Bumble Bee Tuna can’t get much more easy and convenient. Sadly tuna is often made into a sandwich laden with mayo or a casserole laden with cheese. I love both mayo and cheese, but I have to limit them. So it becomes my task to find a healthier but still utterly delicious way to use tuna. Enter my newly roasted tomatoes. 

How to Make Tuna and Spaghetti

Spaghetti with Tuna and Roasted Tomatoes was a simple dish to put together. I got my tuna draining first because I wanted all the excess water out. While my tomatoes were roasting, I cooked the pasta (8 minutes according to package directions). The moment the spaghetti was done, I drizzled about a tablespoon or so of premium quality extra virgin olive oil. Then I tossed it with the Bumble Bee Tuna which I had used a fork to shred, along with the parsley, some course salt, and freshly cracked black pepper.

Once the timer sounded for the tomatoes, in they went and voilà, dinner was done. You will notice I did not give specific quantities of olive oil, salt, or pepper because this really is a dish made to personal taste. I used about a tablespoon of oil to roast the tomatoes, then probably almost another 3 to toss the pasta.

I just sprinkled and cracked the pepper over the tomatoes before roasting, so I used sight to gauge how much. I was more generous with the pasta, using more and tasting as I tossed. Plus, adding more S/P to the individual portion is simple enough as we each have our own taste preferences for those things.

I used parsley, however fresh basil would be utterly amazing. My basil looked sad and pathetic and I didn’t quite have enough to flavor the dish, so I used parsley and it worked wonderfully. From first opening the can of Bumble Bee Tuna to serving Spaghetti with Tuna and Roasted Tomatoes was 22 minutes! Can’t much quicker and easier than that.

Spaghetti with Tuna and Roasted Tomatoes

Course: Dinner/Pasta

Cuisine: Italian

Keyword: pasta and seafood recipes, Recipes using canned tuna, spaghetti with tuna

Servings: 6

Author: Michelle De La Cerda

Spaghetti with Tuna and Roasted Tomatoes is pasta, garden roasted tomatoes, chunk white tuna, drizzled with olive oil, topped with cheese and fresh parsley.

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Ingredients

• 1 lb spaghetti; cooked according to package directions
• 1-12 oz can Bumble Bee Solid White Albacore in water; well drained
• 2 pints cherry or grape tomatoes; halved
• 2-3 tbsp fresh parsley or basil; chopped
• Premium quality extra virgin olive oil
• Kosher salt
• Freshly cracked black pepper

Instructions

1. Open and drain the tuna; set aside.
2. Slice the tomatoes in half and place on a lined baking sheet, open side up.
3. Drizzled the olive oil over the tomatoes and then sprinkle with kosher salt and cracked black pepper.
4. Roast in a pre-heated 400° over for about 10 minutes or until they have reached the desired doneness.
5. Once the spaghetti has cooked, drain it, add it back to the hot pot, and immediately toss it with at least one tablespoon olive oil.
6. Add the tuna, fresh herb, and some salt and pepper, toss well.
7. When the tomatoes have finished roasting, immediately add them to the spaghetti, and toss with more olive oil, salt and pepper. Taste as you go for salt and pepper amounts.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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