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!




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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!

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5 comments

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

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

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  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

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

    It looks great!

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  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.

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

~Christina

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