Gemelli with Tuna and Cherry Tomatoes

Name: Gemelli with Tuna and Cherry Tomatoes
Ingredients: 3 tablespoons extra-virgin olive oil, 3 turns of the pan in a slow stream; 6 cloves garlic, finely chopped; 2 (6-ounce) cans Italian tuna in olive oil, drained; 1/2 pint small cherry or grape tomatoes, coarsely chopped; Coarse salt and black pepper; 1 pound gemelli pasta -- short braids of pasta or other short-cut pastas can be substituted, such as penne rigate, cooked to al dente in salted water; 1/3 cup flat-leaf parsley, chopped, about 3 handfuls; 20 leaves fresh basil leaves, shredded

8 ingredients

10 steps

Ingredients

3 tablespoons extra-virgin olive oil, 3 turns of the pan in a slow stream
6 cloves garlic, finely chopped
2 (6-ounce) cans Italian tuna in olive oil, drained
1/2 pint small cherry or grape tomatoes, coarsely chopped
Coarse salt and black pepper
1 pound gemelli pasta -- short braids of pasta or other short-cut pastas can be substituted, such as penne rigate, cooked to al dente in salted water
1/3 cup flat-leaf parsley, chopped, about 3 handfuls
20 leaves fresh basil leaves, shredded

Directions

1

Heat a large, deep skillet over medium heat.
2

Add extra-virgin olive oil and garlic to the pan.
3

When garlic speaks by sizzling in oil, add tuna and mash into oil with the back of a wooden spoon.
4

Let the tuna sit in the oil 5 to 10 minutes to infuse the fish flavor into the extra-virgin olive oil and to give the tuna time to break down -- it will almost melt into the extra-virgin olive oil.
5

Raise the flame a bit and add the coarsely chopped tomatoes.
6

Season with salt and pepper.
7

Heat the tomatoes through, 2 minutes, then add hot, drained pasta that has been cooked to al dente.
8

Add parsley to the tuna and pasta and toss to combine well and evenly coat pasta.
9

Adjust seasonings.
10

Top pasta with shredded basil and serve.