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.
Italpasta Tradizionale Scoobi Do
extra virgin olive oil
tuna in olive oil
grape tomatoes (or canned cherry tomatoes)
water-packed artichoke hearts
fresh basil (or basil purée in a tube)
lemon juice (or leftover white wine)
fresh dill (or dill purée in a tube)
lemon zest (or 1 tsp / 5ml dried sumac)
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.
GREEN HARISSA SAUCE
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
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)
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.