Before heading off for six months away from his studies at OSU, one of my students, Rowan cleaned out his cabinets and showed up at my house with a huge shopping bag full of Trader Joe's pantry items. Beans, potatoes, pasta, tuna, and the like . . . needless to say I couldn't turn down the offer. Tonight's dinner was made courtesy of Rowan, who is off adventuring in San Francisco (and later Italy). This was simple to make, filling without being too heavy, incredibly fast, and did not require a trip to the store. Gotta love that!
Ingredients
- 2 6-7 oz. cans albacore tuna, packed in olive oil
- 28 oz. can marinara sauce
- 1 yellow onion, diced
- 1 Tbsp. Sriracha hot sauce
- 1/4 c. chopped Italian parsley
- 4 Tbsp. butter
- 1 tsp. sugar
- 1 Tbsp. olive oil
- 1 lb. dried rigatoni
- 1/2 c. marinated artichoke hearts, chopped
- juice from one lemon
- salt and pepper
Boil a large pot of salted water. Add rigatoni and cook according to package directions to al dente, about 9 minutes, reserve about 1/2 c. pasta cooking water. While water is boiling, heat olive oil in a large skillet over medium. Add onion and cook until softened and translucent. Add marinara sauce, parsley, tuna, hot sauce, artichoke heats, lemon juice, and sugar. Stir to combine and bring to a simmer. Turn heat to low and simmer for about 10-15 minutes. Add salt and pepper to taste.
After pasta is cooked, drain and add to tomato sauce with the butter. Stir to combine and melt the butter in the hot sauce and pasta. Stir until rigatoni is evenly coated with sauce. If it is dry add a little of the pasta cooking water until it is shiny. Season to taste with salt and pepper. Eat it up!Meanwhile, you can read about Rowan's adventures in California and abroad at http://rowanrussell.blogspot.com/
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