Burst Cherry Tomato and Tuna Pasta with Fresh Chili and Olive Oil - alive magazine
Burst cherry tomato, spinach, corn, and tuna (or salmon or chickpea) pasta with fresh chili and olive oil makes for a warm-weather, southern Italian-style pasta…
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Cooking tools:
- Microplane
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Serving bowl
- Tongs
- Stove
Ingredients
- 1 lb (450 g) short whole grain or gluten-free pasta such as fusilli
- Salt, as needed
- 1/3 cup (80 mL) extra-virgin olive oil
- 3 garlic cloves, peeled and minced
- 1/2 tsp (2 mL) ground oregano or Italian seasoning
- 1/4 tsp (1 mL) ground cumin
- 1 tsp (5 mL) lemon zest
- 2 cups (500 mL) cherry tomatoes
- 1 cup (250 mL) frozen or fresh corn kernels
- 2 - 4 oz (117 g) cans tuna or salmon, drained
- 2 Tbsp (30 mL) lemon juice
- 5 cups (1.25 L) fresh baby spinach
- 1/2 fresh red Thai chili, minced, or to taste
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