Another pasta creation. The more I cook italian food, the more I love trying something new. It's so quick, so fresh, and so healthy. This variation isn't unique like the other recipes that I have. But nevertheless I want to share the recipe because it's a nice fast slowfood :)

 

7 oz tuna fish (from the dose)
6 oz artichoke (oil pickled)
2 fresh tomatoes
8.5 oz penne
1 tbsp fresh basil leaves
1 tsp parsley leaves
2 tbsp olive oil
2 garlic cloves
salt and pepper

Cook the penne until al dente. Al dente is a Italian term for pasta meaning that it is fully cooked, but not overly soft. An Italian phrase for "to the tooth," it comes from testing pasta's consistency with your teeth. While cooking penne, peel the tomatoes by making a cross in the base of each one with a sharp knife. Place them in a bowl, cover with boiling water and leave for about 30 seconds until the skin starts to split. Remove, put into iced water, then drain and peel back the skins. Halve each peeled tomato then squeeze out and discard the seeds. Roughly chop the tomatoes.

Heat the olive oil in a pan, add the garlic and fry for 2 minutes, stirring frequently. Stir in the tomatoes, artichoke, basil, parsley and tuna fish, season with salt and pepper. Put in the cooked penne in the pan and mix it with the rest. Enjoy !

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