Tuna Pasta

Although the vines may not look like much, the tomatoes on them are oh so good! (I guess next year we need to right-size cages so the tomato plants are actually supported!)

With another dose of rain on the way we picked two huge bowls full of red goodness. One bowl turned into dinner, the other into sauce for the freezer. Cooking two different meals at the same time helps us streamline putting up food (a feat we are still figuring out) so that none of this harvest goes to waste.

This year our favorites were Old Germans and Milanos. We planted 15+ varieties and are going to plant more selectivly next year with just our favorites. Old Germans are a great heirloom slicing tomato with epic flavor. Perfect for tomato salad with feta or mozzarella. Milanos are a good Roma for sauce…much like San Marzanos but seem to do better up here in the PNW. Finally, Sun Sugars have become our favorite cherry variety.

Dinner was our favorite: tuna pasta. Sounds simple, is simple, but really far from ordinary. It is good any time of year with cherry tomatoes, but with a variety of fresh picked flavors and high quality tuna in olive oil, it is divine.IMG_7433[1]

Tuna Pasta

2-3 cups cherry tomatoes, cut in half

½ yellow onion, diced

3-4 cloves garlic, minced

2 cans tuna, packed in olive oil

Olive oil

Fistful of fresh basil

Salt and pepper

Stabby pasta of your choice (we like penne and rigatoni)

Fresh Romano or parmesan cheese

Hot pepper flakes (optional)

Preparation: In medium sized skillet, cook onions in olive oil until translucent. Add garlic and cook until tender. Add tomatoes and oil from the tuna, and simmer until water is mostly evaporated and tomatoes are falling apart. Cook pasta separately in salted water. While pasta cooks, add tuna to tomato sauce and heat through. Tear basil into sauce, adding salt and pepper to taste.

Serve over pasta with ample cheese and hot pepper.

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