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
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
1 1/2 tablespoons chopped fresh parsley
- Put a large pot of water to boil and add 2 teaspoons of kosher salt.
- 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.
- When water is boiling, add the penne, stir, and cook for 10 minutes or until almost al dente.
- 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.
- 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.