I was never a pasta junkie in college. Sure, I loved smearing spaghetti sauce all over my face when I was five (and still do, to an extent). And I loved packing my 5th grade thermos with ramen noodles, despite the condemning looks my mom would give me. And I really loved boxed mac & cheese once I hit high school, a period where my friends lived off of the creamy convenience. But once I hit college, I really started getting into my cooking groove, and while pasta and sauce was cheap and quick, I began preferring a little more experimentation. (Hence, my blog was born!)
However, lately I’ve rediscovered a love for noodles, especially in the form of thin, whole wheat strands. You can read more of an explanation about this here, but basically, by keeping the noodles on the skinny side, that nutty taste of using whole wheat becomes pleasant, rather than overbearing. With the pungent components in this recipe, the slight nuttiness is actually ideal for balancing out of all the flavors.
I’ve kept this one simple because I do think that’s the best part about pasta. It’s an easy base that lends itself well to so many flavor combinations. With the notes of sun-dried tomatoes, shallots, and tuna, you really don’t need to add too much else. A few simple seasonings and a hit of freshness from diced spring onions, and this becomes a meal that comes together in no time. Filling and delicious…I.e., what makes pasta and sauce a college kid’s dream team, although this one’s just a tad bit spruced up. A perfect step up for what I forgot to mention… I graduated from college on Thursday!! Goodbye four years of j-school. Whew and woohoo!
- -13.25 oz. thin whole wheat pasta
- -2 shallots, diced
- -1/2 cup oil cured sun-dried tomatoes, sliced
- -4 Tbsp. of oil from sun-dried tomatoes
- -2 Tbsp. extra virgin olive oil, divided
- -10 oz. tuna packed in water, drained
- -2 cups spinach
- -1 tsp. Italian seasoning
- -1 tsp. crushed red chili pepper flakes
- -Salt and pepper, to taste
- -4 spring onions, diced
- Cook pasta according to directions.
- Meanwhile, heat 1 Tbsp. olive oil in large saute pan. Add shallots and saute until translucent. Add sun-dried tomatoes, tuna, Italian seasoning, and crushed red pepper flakes. Cook another 2 minutes, stirring frequently. Add sun-dried tomato oil and spinach. Cook 30-60 seconds, until spinach is just wilted.
- Once pasta is cooked, drain, and return to pan. Toss with sun-dried tomato and tuna mixture. Add remaining Tbsp. extra virgin olive oil. Season with salt and pepper, to taste.
- Serve, topped with diced spring onions.