1/2 pint cherry or grape tomatoes, coarsely chopped
Coarse salt and pepper
1 lb. gemelli pasta or penne rigate pasta
1/3 cup flat-leaf parsley, chopped (about 3 handfulls)
20 leaves of fresh basil, shredded
Instructions
Cook pasta as directed. Set aside.
Heat a large, deep skillet over medium heat. Add extra-virgin olive oil and garlic to the pan.
When garlic speaks by sizzling in oil, add tuna and mash into oil with the back of a wooden spoon.
Let the tuna sit in the oil 5 to 10 minutes to infuse the fish flavor into the olive oil and to give
the tuna time to break down -- it will almost melt into the olive oil. Raise the flame a bit and
add the coarsely chopped tomatoes. Season with salt and pepper. Heat the tomatoes through, 2 minutes,
then add the drained pasta. Add parsley to the tuna and pasta and toss
to combine well and evenly coat pasta. Adjust seasonings. Top pasta with shredded basil and serve.
Originally Submitted
7/22/2007
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