I’m so happy to be the host of this week’s Food Matters Project. It’s a perfect recipe for our household these days. Between a new schedule and a new job, our lives have been a bit busy. Easy, make-ahead and delicious recipes are perfect for us.
A while back I chose Mark Bittman’s Pasta with Tuna, Tomatoes & Capers. It’s a great recipe that can be changed to what you have in your fridge. It’s fantastic prepared the night before, and wonderful for lunch the next day! Check out what other FMP participants did with their recipes here.
I love tuna salad, but I really hate to order it in deli shops or restaurants. There is always so much mayo in there, it doesn’t have the tuna flavor. And it’s heavy, loaded with calories. I loved this pasta salad- served cold, it was perfect for a hot summer day, and it’s still light enough that it doesn’t make you too sleepy after you eat it for lunch!
Pasta with Tuna, Tomatoes & Capers
Adapted from: The Food Matters Cookbook (page 232)
1 lb pasta (type: your choice)
4-5 tomatoes, roughly chopped
3 cans 5 oz can of tuna in water, drained
1 small onion, chopped
3 tbsp capers
1/4 cup chopped parsley
2 tbsp olive oil
2 tsp red pepper flakes
1 tsp salt
1/2 tsp pepper
Cook pasta according to the directions on the box.
In a large bowl mix together the following ingredients: cooked pasta, tomatoes, tuna, onion, capers, parsley, olive oil, red pepper flakes, salt and pepper. Stir well and serve.
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