David's Tuna Pasta with a Sundried Tomato and Blue Cheese Sauce
After a subtle creamy cheese tomato flavour the tuna comes through and hits your taste buds. It’s like two meals on one fork, each tastily complementing the other.
Serves 6 Ingredients
440g Diced Tuna.
1 clove Garlic.
A few sprigs of rosemary (optional).
150g pack Castello Danish Blue cheese. There well be some left over.
280g jar Sundried Tomatoes in oil.
680g Jar Italian Passata. About half is used.
400g Whole Wheat Fusilli dry pasta.
Steps
Drain and quarter the sundried tomatoes and place in a wide pan over a medium heat.
Add the crushed garlic, a little salt and pepper, and thyme leaves to the tomatoes and cook through.
In another wide pan, cook the tuna and break into bite sized pieces.
Add about 300g of the passata to the tomatoes and heat. Add more if you feel it needs it.
Meanwhile, prepare the pasta in a large saucepan.
While all three pans are on the go, add about 3/4 of the cheese to the tomatoes and stir in until it’s fully mixed in.
Taste the tomato sauce. If it’s too sweet, add some more cheese. If it’s too cheesy, add some more passata. Mix it in and heat through.
When the tomato sauce is cooed through and the tuna is thoroughly cooked, add the sauce to the tuna and mix.
When the pasta is ready (try a bit, if its too hard or chewy give it a bit longer until its softer and how you like it), drain the pasta and rinse before adding it to the tuna and tomatoes.
Turn until the pasta and the tuna are well coated.
Still photography, original music, and content Copyright 2022-2024 David Harris. All rights reserved. Maps, music videos, and advertising materials used by CC permission.
