Scoobi Do with Tuna and Artichokes
- 1/2 package Italpasta Scoobi Do Pasta
- 1/4 cup extra virgin olive oil
- 1 can tuna in olive oil
- 1 cup grape tomatoes (or canned cherry tomatoes), halved
- 1 cup water-packed artichoke hearts, coarsely chopped
- 1/3 cup fresh basil (or basil purée in a tube), torn
- 2 tbsp lemon juice (or leftover white wine)
- 1 tbsp capers, drained
- 1 tbsp fresh dill (or dill purée in a tube), chopped
- 2 clove garlic, minced
- 1 tsp lemon zest (or 1 tsp / 5ml dried sumac)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cup baby arugula (or 1/2 cup / 125 ml frozen chopped spinach, squeezed dry)
- Cook pasta according to package directions, reserving 1/3 cup (75 mL) cooking liquid (if using frozen spinach, add to pasta for last 2 minutes of cooking time).
- Meanwhile, in large bowl, combine tuna, tomatoes, artichoke hearts, basil, oil, lemon juice, capers, dill, garlic, lemon zest, salt and pepper.
- Toss sauce with pasta and reserved cooking liquid until well combined. Stir in arugula, if using. Serve immediately.
- Purée leftover basil leaves with lots of olive oil. Scrape into ice cube tray (2 tsp per section), cover and freeze for up to 3 weeks. Whenever a recipe calls for fresh basil, add a frozen cube.
- Use your leftover arugula to make our Green Harissa Sauce recipe below. This take on a North African chili paste is a fusion of Tex-Mex flavours that are sure to please.
- If using fresh tomatillos, preheat broiler. Broil for 4 to 5 minutes or until lightly charred and tender. Let cool to room temperature.
- In blender, purée tomatillos, arugula, oil, basil, jalapeño, garlic, lemon juice, cumin, coriander, salt and pepper until smooth.
- For extra heat, substitute serrano peppers for jalapeño peppers.
- Serve over grilled kebabs, drizzled on soups and pasta dishes or combine with mayonnaise as a spicy sandwich spread.
Calories: 300kcalCarbohydrates: 33gProtein: 14gFat: 13gCholesterol: 20mgSodium: 420mgFiber: 4gSugar: 2g