Saturday, August 27, 2011
Pasta and Fresh Tomato Sauce with Tuna and Feta
1 pound vine-ripe tomatoes, cut into a small dice
12 ounces bite-sized pasta
2 cans (5 ounces each) tuna packed in oil, not drained
3/4 tsp. garlic powder
1 tsp. dried oregano
1/2 cup capers, drained
4 ounces (about 1 cup) crumbled feta, plus extra for topping
1/4 cup chopped fresh parsley
Prepare tomatoes and transfer to a medium bowl; sprinkle lightly with salt.
Meanwhile, bring 2 quarts of water and a generous sprinkling of salt to boil in a large soup kettle. Add pasta and cook as directed on the box, until just tender. Drain and return to pot.
Add tuna, garlic, oregano, capers, feta and parsley to tomatoes; toss to coat. Add tomato sauce to pasta; toss to coat again.
Serve, sprinkling each portion with additional feta.