Scoobi Do with Tuna and Artichokes
Pantry ingredients, such as tuna, artichokes and capers are the base for this pasta that both kids and adults will love.
Prep Time: 15 mins
Cook Time: 10 mins
Serves: 4
Ingredients
- 1/2 package Italpasta Tradizionale Scoobi Do
- 1/4 cup Italpasta Extra Virgin Olive
- 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)
Instructions
- 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.
Tips
- 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.
GREEN HARISSA SAUCE
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients
2 fresh or canned tomatillos
3 cups (750 ml) baby arugula
1/2 cup (125 ml) extra virgin olive oil
2 tbsp (30 ml) finely chopped basil stems
2 jalapeño peppers, seeded and chopped
2 cloves garlic
2 tbsp (30 ml) lemon juice
1 1/2 tsp (7 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tsp (5 ml) each salt and pepper
Instructions
- 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.
Makes approximately 1 1/2 cups (375 ml)
Tips
- 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.
NOTE: Nutritional Analysis below is for Scoobi Do with Tuna Artichokes only.Nutritional Analysis
Calories: 300kcal | Carbohydrates: 33g | Protein: 14g | Fat: 13g | Cholesterol: 20mg | Sodium: 420mg | Fiber: 4g | Sugar: 2g