Linguine Alfredo with Canned Tuna, Sundried Tomatoes and Peas
Image by Catherine Roscoe Barr
Pasta and canned fish make for a quick and easy weeknight meal, but this wonderful recipe is also very company-worthy
This easy and delicious pasta dish was inspired by locally caught, sustainable tuna and quickly thrown together with ingredients on hand – no grocery-getting trip necessary!
It was an incredible meal featuring sustainable seafood and, at the end of the night, we got a goody bag with one of chef Ned Bell's power cookies and a can of wild Pacific albacore tuna from Organic Ocean, a local sustainable seafood supplier, which you can purchase at YEW.
I asked for recipe suggestions via Twitter last night and got some great responses, but it was pouring with rain so I decided to make something with the ingredients I had at home because I didn't feel like going out and getting wet.
I knew I wanted something comforting like pasta so I started to pull out things I thought would go with tuna – cream, parmesan cheese, garlic, sundried tomatoes and peas.
The tuna was by far the best canned tuna I've ever had. This dish was spectacular – I can't wait to eat the leftovers for lunch!
- 4 servings of linguine
- 1 cup whipping cream (I didn't have whipping cream on hand so I used 2 tbsp of cream cheese topped with enough coffee cream to equal 1 cup)
- 1/4 butter
- 1 cup grated parmesan cheese
- 2 cans tuna, drained
- 4 cloves garlic, minced
- 1/4 cup sundried tomatoes, chopped
- 1 cup frozen peas
- Cook pasta according to package instructions, adding peas for last 2 minutes before draining.
- In medium saucepan, bring cream and butter to boil.
- Immediately reduce heat to low, stir in cheese and garlic, and cook for another 2 minutes.
- Add tuna and tomatoes, cooking until tuna is hot, about 2 minutes.
- Combine tuna mixture with pasta and serve right away.