20 May 2008

Don't Knock It Until You Try It



This is a new creation that I'm still tweaking, but I'm happy with the first round of results.
This pasta dish features a light tomato sauce that has pear-infused white balsamic vinegar. I really enjoy the taste of this vinegar and I like how it adds a subtle taste enhancement without overpowering other flavors. The tuna was an addition I enjoyed, but I'm aware that it might make people scratch their heads and wonder what I was drinking. I wasn't, I swear!

Overall, the sauce was the highlight; it was light and not heavy, but it doesn't mean that the dish wasn't filling. I'll be making it often!




Print this recipe

Tuna and Grape Tomato Pasta with Pear-infused White Balsamic Sauce
Recipe by Christina Provo

Ingredients -

1 16 oz. box of penne pasta
2 tablespoons olive oil
2 cloves of garlic, minced
2 Tbsps tomato paste
1 pint grape tomatoes, sliced
2 teaspoons kosher salt
1/4 - 1/2 teaspoon crushed red pepper
1 cup chicken broth
7 tablespoons Alessi White Balsamic Pear-Infused Vinegar
2 tins of tuna in water, drained and flaked
Extra olive oil
Parmesan cheese
1 1/2 tablespoons chopped fresh parsley

Directions -
  1. Put a large pot of water to boil and add 2 teaspoons of kosher salt.

  2. Heat the olive oil in a large skillet with high sides on medium. When heated, add the garlic and saute for 20 seconds. Add the tomato paste and saute for 1 minute before adding the grape tomatoes, 2 teaspoons kosher salt, and crushed red pepper; saute for 3 minutes.

  3. When water is boiling, add the penne, stir, and cook for 10 minutes or until almost al dente.

  4. Meanwhile, add 1 cup of chicken broth to tomato mixture and let simmer for 8-10 minutes, or until reduced and thickened slightly. Stir in the balsamic vinegar, then taste for seasonings. Add the pasta, 1/4 cup of pasta water, and the tuna; cook for another 1-3 minutes, or until the pasta is al dente.

  5. Remove from heat. Dish the pasta into bowls, then drizzle a tiny bit of olive oil on top and a light sprinkle of parmesan cheese and parsley.

  6. Enjoy!

5 comments:

  1. Ooohh that sounds amazing! Pear infused balsamic vinegar. I love it! (drooling)

    ReplyDelete
  2. I dont think this sounds weird! I make a blueberry prosciutto pizza. Nothing is as weird as that, and it is BEYOND tasty.

    ReplyDelete
  3. Sounds good and I love tuna and pasta, I've never seen pear Balsamic vinegar before I'll have to look out for that ...
    Sam

    ReplyDelete
  4. Wow...sounds purty fancy, missy.

    It looks great!

    ReplyDelete
  5. Valerie - I know, I am totally in love with it! It's not super overpowering like regular dark balsamic. Sometimes I want a vinegar, not a citrus juice, but I don't want the intense depth of dark balsamic. This is incredible!

    Kari - Oh good, you know exactly what I'm talking about!

    That pizza sounds incredible, by the way.

    Sam - Definitely give it a go if you can find it!

    Emiline - The best part is that it seems like it took a while to make, but it came along really quickly. Perfect for those days you want something delicious with minimal effort.

    ReplyDelete

Thanks for taking the time to comment. Your thoughts are appreciated! ^,^

~Christina

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