High-Protein Dominican Tuna Sofrito Pasta

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Author: Gaila - Strength & Sazón

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Canned tuna in olive oil tossed with homemade sofrito, fresh tomatoes, garlic, and pasta. 20 minutes, one pan. Patrick's Sunday pasta, made Dominican.

Ingredients

2 cans 5oz each quality tuna packed in water, drained
3 tablespoon homemade sofrito
4 fresh plum tomatoes diced (or 1 can whole tomatoes, crushed by hand)
4 garlic cloves minced
¼ teaspoon red pepper flakes optional
2 tablespoon extra virgin olive oil
½ cup fresh cilantro roughly chopped
1 tablespoon capers or green olives optional - the Dominican sazón touch
12 oz pasta of choice
½ cup pasta cooking water reserved
Salt and black pepper to taste
Parmesan to finish optional

Instructions

Cook pasta: bring a large pot of well-salted water to boil. Cook pasta 2 minutes less than package directions - it will finish in the sauce. Reserve ½ cup of pasta water before draining.
Build the sauce: while pasta cooks, heat olive oil in a large pan over medium heat. Add garlic and cook 1 minute. Add sofrito, cook 2 minutes until fragrant and slightly darkened. Add tomatoes and red pepper flakes. Cook 5-7 minutes until tomatoes break down into a sauce.
Add tuna: drain the tuna cans and add the fish to the pan.Break up gently with a fork - leave some larger pieces for texture. Add 1 extra tablespoon of olive oil to compensate for the lost oil from the cans. Stir to incorporate into the sauce. Cook 2 minutes.
Finish the pasta: add drained pasta to the pan. Add ¼ cup of pasta water and toss over medium heat for 1-2 minutes, adding more pasta water as needed until the sauce coats the pasta glossily.
Finish: remove from heat. Add fresh cilantro and optional capers or olives. Taste for salt. Serve immediately with optional Parmesan.

Nutrition

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