One Pot Mediterranean Tuna Pasta Skillet - Chicken of the Sea
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Yields
6
Directions
- Bring a pot of salted water to a boil and add the pasta. Cook the pasta until al dente, approximately 6-7 minutes. Drain and set aside
- Heat the oil in a large skillet over medium-high heat. Add the onion to the pan and cook until softened. Stir in the garlic and cook for another minute
- Add the tomatoes, beans, artichoke hearts, tuna, and Italian seasoning to the skillet. Stir to combine. Bring the sauce to a boil and cook for 2-3 minutes
- Fold in the olives and return the pasta to the pan. Toss to combine
- Stir in the asiago cheese and basil. Season with salt and pepper to taste
- Sprinkle with Parmesan cheese and serve immediately, with extra cheese if desired
Ingredients
- 1 ea (5 oz) can Chicken of the Sea Solid White Albacore in Water, drained
- 1 lb ea orecchiette pasta
- 1 tbsp ea olive oil
- 1 cup ea diced onion
- 2 ea garlic cloves, minced
- 1 ea (14.5 ounce) can diced tomatoes
- 1 cup ea cannellini or navy beans
- 1/2 cup ea marinated artichoke hearts
- 1 tbsp ea Italian seasoning
- 1/2 cup ea sliced green olives
- 1/4 cup ea grated asiago cheese
- 1/4 cup ea chopped fresh basil
- Salt and pepper ea to taste
- grated parmesan cheese, for serving
- 1/4 cup ea grated parmesan cheese, for serving