Burst cherry tomato, spinach, corn, and tuna (or salmon or chickpea) pasta with fresh chili and olive oil makes for a warm-weather, southern Italian-style pasta that’s light, fresh, and endlessly adaptable.
Remove tuna or salmon in this recipe and replace with 18 oz can chickpeas, drained and rinsed, or 1 cup chopped toasted walnuts.
Burst Cherry Tomato and Tuna Pasta with Fresh Chili and Olive Oil
- 1 lb short whole grain or gluten-free pasta such as fusilli
- salt as needed
- 1/3 cup extra-virgin olive oil
- 3 garlic cloves peeled and minced
- 1/2 tsp ground oregano or Italian seasoning
- 1/4 tsp ground cumin
- 1 tsp lemon zest
- 2 cups cherry tomatoes
- 1 cup frozen or fresh corn kernels
- 2 - 4 oz cans tuna or salmon drained
- 2 Tbsp lemon juice
- 5 cups fresh baby spinach
- 1/2 fresh red Thai chili minced, or to taste
- Bring large pot of water to boil and salt to taste. Cook pasta according to package directions, reserve 1/2 cup cooking water, drain, and then reserve pasta and pot.
- Meanwhile, in large high-sided skillet, heat oil over medium; once shimmering, add garlic and sauté until fragrant, 30 seconds to 1 minute. Stir in oregano, cumin, and lemon zest and cook for a few seconds longer. Add cherry tomatoes and cook, stirring often, until easily burst when pressed gently with wooden spoon, 8 to 10 minutes. Stir in corn, tuna or salmon, and lemon juice.
- Transfer tomato mixture to empty pasta cooking pot, add back drained pasta with spinach, and reserved cooking water. Cook over medium until heated through and spinach is wilted. Taste and season with additional salt, if needed. Serve with minced chili on top.
Per serving: 492 calories; 22 g protein; 17 g total fat (2 g sat. fat); 65 g total carbohydrates (6 g sugars, 9 g fiber); 445 mg sodium