Pasta with tuna and cherry tomatoes is a delicious, super-quick and very tasty first course, perfect in every season; it is prepared in very little time with very few ingredients. In the summer pasta with cherry tomatoes and tuna can be enjoyed at room temperature, so it’s great to take to the beach or on outings, and it’s also perfect to bring to the office for lunch. To prepare the pasta with tuna and cherry tomatoes I used datterini cherry tomatoes; alternatively you can use cherry tomatoes, pachino tomatoes or ripe tomato chopped into pieces. Now let’s see how to prepare pasta with tuna and cherry tomatoes and if you try it let me know, Barbara

I recommend you also try these first courses with tuna:

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Cooking time: 15 Minutes
Portions: 4 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare Pasta with tuna and cherry tomatoes

11 oz Pasta
4 oz Tuna in oil
1 clove Garlic
Parsley
2/3 cup Cherry tomatoes
3 tbsp Extra virgin olive oil

Procedure to prepare Pasta with tuna and cherry tomatoes

Let’s start preparing the pasta with tuna and cherry tomatoes: pour lightly salted water into a pot; when it boils add the pasta and cook it according to the time indicated on the package.
Wash the cherry tomatoes and cut them in half; also prepare the garlic and the parsley.
Pour 3 tablespoons of extra virgin olive oil into a frying pan, add the garlic clove cut in half and pierced with a toothpick so you’ll be able to find and remove it more easily. Put the pan on the heat and let the oil infuse for a few minutes.
Add the cherry tomatoes and cook them for a few minutes; add a splash of pasta cooking water to help soften the tomatoes.
Drain the oil from the tuna and add the tuna to the tomatoes; season with salt and pepper and remove the garlic clove. If the sauce is too thick, add a few tablespoons of pasta cooking water.
When the pasta is cooked, drain it and add it to the tomato and tuna sauce.
Mix the pasta with tuna and cherry tomatoes well so it becomes nicely coated, and sprinkle with chopped parsley.
Serve it hot or at room temperature during the summer.