Recipe: Pasta Pesto

PASTA PRESTO
Source: American Institute for Cancer Research
Servings: 4

4 oz. whole-wheat spiral pasta, such as fusilli or rotini
2 Tbsp. extra virgin olive oil, divided
1 large onion, preferably red, chopped
2 large garlic cloves, finely chopped
1 cup fresh tomatoes, seeded and diced
12 sun-dried tomato halves, softened in water, drained and minced
1 tsp. dried oregano, or to taste
Pinch, dried red pepper flakes, or to taste
1 can (15 oz.) cannelloni beans, rinsed and drained
1 can (6 oz.) light tuna in olive oil (preferably imported), drained
1 Tbsp. small capers, rinsed and drained
Salt and freshly ground black pepper, to taste
Minced flat-leaf parsley leaves (optional)

Heat a large pot of water over high heat. When the water boils, stir in the pasta and cook according to package directions.

Meanwhile, heat 1 tablespoon of the oil in the skillet over medium-high heat. Saute the onion until translucent, 4 minutes.

Add the garlic and cook until the onion is soft, 3 minutes longer.

Mix in the fresh and sun-dried tomatoes. Add oregano and pepper flakes to taste. Mix in the beans, tuna and capers to combine well. Season to taste with salt and pepper. Cook, breaking up the tuna, until mixture is completely heated through. Cover and set aside.

Drain the cooked pasta in a colander. Add it to the skillet along with the remaining oil. Toss and, if desired, garnish with parsley.