Pasta Salad with Tuna, Cannellini and Fresh Tomato Sauce Time: 25 minutes
1 large can tuna (9 oz?) (250gr)
1 can cannellini
beans 15 oz (450 gr)
2 ribs celery
1/2 cup green or kalamata olives
4 garden fresh tomatoes
1 tbs olive oil, the good stuff
2 tbs fresh snipped chives
2 tbs fresh snipped oregano
1 tbs white balsamic vinegar
1 1/4 cup small pasta, farfalle, penne, fusilli
Cook pasta according to package directions. Drain tuna and put into a large salad bowl. Drain and rinse beans. Add to tuna. Snip herbs and add to bowl. Thinly slice celery and add to bowl. Slice olives, add. Cut the tomatoes in half. Cup half of a tomato in your hand and rub it on the big holes of a box (or other style) grater until all that is left in your hand is the skin. You'll have to press a bit, but not too hard, be careful not to grate your hand. Repeat with as many halves as you think you want/need. You end up with fresh tomato sauce with no skin...and no cooking. Depending on size of tomatoes you will want to do 3 or 4. Add to bowl and toss all to combine. Drain pasta and toss with 1 tbs olive oil. Add pasta to bowl, white balsamic vinegar, and toss all to combine. Serve.
Cooking for Two? Or more?
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