15 mins
10 mins
Serves 4

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.
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  • 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.
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  • 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.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
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
  1. If using fresh tomatillos, preheat broiler.  Broil for 4 to 5 minutes or until lightly charred and tender.  Let cool to room temperature.
  2. 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)
  • 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: 300kcalCarbohydrates: 33gProtein: 14gFat: 13gCholesterol: 20mgSodium: 420mgFiber: 4gSugar: 2g