Tuna Pesto Pasta
A quick and delicious pasta dish featuring tender rotini, vibrant cherry tomatoes, fresh spinach, and savory tuna tossed in rich pesto sauce.
Equipment
- Large Pot
- Frying Pan
Ingredients
- 1 lb rotini or fusilli or penne
- 1 tablespoon olive oil
- 2 cloves garlic finely chopped
- 1 pint cherry tomatoes
- 6 oz pesto store-bought or homemade
- 10 oz oil-packed tuna from 2 cans
- 5 oz fresh baby spinach about half a regular bag
- kosher salt to taste
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
- Heat olive oil in a frying pan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add cherry tomatoes to the pan, piercing each with a knife. Season lightly with salt and cook for 15-20 minutes until softened.
- Stir in the pesto and adjust seasoning. Add spinach and tuna, mixing gently.
- Combine the cooked pasta with the tomato, pesto, spinach, and tuna mixture. Toss well, adding reserved pasta water if needed.
- Serve immediately while hot, garnished with extra pesto or fresh basil if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently with a splash of water or olive oil.