Farfalle with Tuna

While canned tuna devotees certainly love their tuna sandwiches, I also love it in pasta dishes – especially when food shopping has been less than ideal (welcome to 2020!).

In a recent post, I delved into the topic of tuna and mercury and pointed to the wonderful albacore tuna of the Pacific Northwest that need not be limited as it doesn’t pose a mercury concern.

Here’s a recipe adapted from Canadian Albacore Tuna. Feel free to add seasonal ingredients, such as arugula or other greens,  or others from your pantry. I’ve made tuna pasta dishes with options like canned artichokes and / or chick peas as well.

Farfalle with Tuna

500 gram box of farfalle pasta (bow tie pasta), or other short pasta, preferably whole wheat
2 tbsp extra virgin olive oil
1 small onion finely chopped
1 clove garlic, finely chopped
1/4 cup of dry red wine
1 14-oz can of diced Italian tomatoes
1 tin of B.C. albacore tuna, drained and flaked
2/3 cup tomato sauce
2 tbsp chopped fresh parsley or basil

Cook pasta in a large pot of rapidly boiling salted water for as long as suggested on the box.

While the pasta is boiling, sauté the onion and garlic in the olive oil in a large skillet on medium heat until onion is soft and transparent, about 5-7 minutes.  Add the wine, tomatoes and tuna to the onion and garlic and simmer on medium to medium low heat for about 7 minutes, stirring frequently.
Add the sauce, preferably home made, though a plain jarred variety will do. Continue to simmer sauce for another five minutes.

Drain pasta in a colander and add to the sauce. Toss and heat for a short while until pasta is completely coated. Put pasta into warmed pasta plates, sprinkle liberally with chopped fresh parsley or basil and serve immediately.

Makes 4-6 servings

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Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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6 Comments on “Farfalle with Tuna”

  1. August 17, 2020 at 2:56 pm #

    Looks delicious! We love little bows!

  2. August 22, 2020 at 7:37 pm #

    Me too!

  3. September 14, 2020 at 7:28 pm #

    Nice, Rosie. Simple and quick. Something to add to my repertoire.

  4. Dee
    February 16, 2021 at 11:38 am #

    I have your book called the enlightened eater. My grandson tore some of the pages out and I am missing a bran muffin recipe that had three types of bran in them – wheat bran bran, oat bran and bran cereal that you had to soak. I couldn’t find the book in the library. Is there anywhere I could find the recipe without having to purchase a new book

    • February 16, 2021 at 5:17 pm #

      Hi Dee, I’m sorry to hear this but it’s not the first time I’ve heard of kids doing this! 😂 As I no longer have it on my computer, I would be happy to take a photo of it and send it to you. Can you please send me your email address to rosie@rosieschwartz.com? I will try to do it as soon as possible.

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