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Pasta and Rice Minneapolis Star Tribune
Pasta 1/1/1900


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Servings: 4

Quick & easy.

1/2 cup pine nuts or chopped walnuts
1/4 cup olive oil
1 onion, chopped
2 (6oz) cans tuna packed in oil, drained
1/2 cup raisins
3 tbsp red wine vinegar
1 tsp salt
1/2 tsp fresh ground black pepper
3/4 lb penne pasta
3/4 cup ready-made pesto

Freshly shredded parmesan cheese

In a small dry frying pan, toast the pine nuts over medium low heat, stirring frequently, until golden brown, about 4 minutes. Or toast in a 350 deg. oven for 6 minnutes on a cookie sheet.

In a medium saucepan, heat the oil over moderately low heat. Add the onion and cook, covered, stirring occasionally, until soft, about 10 minutes. Add the tuna, raisins, vinegar, salt and pepper, and remove from heat.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until just done, drain but do not rinse.

Toss the pasta with the tuna sauce, pesto and pine nuts. Top with some shredded parmesan and serve immediately.

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