Tuna and Noodles

Alright, I get it, canned tuna isn't sexy.  However, it is a quick and convenient way to get more protein into your diet.  You may have had this dish served to you by your mom or grandmother, but our version does it with a little more style.

This recipe makes use of our Pastamore Spinach Basil and Garlic Gluten-Free Linguini and our Pastamore Citrus Balsamic Vinegar.  Both of these products really class this dish up, and make for a tasty surprise from such a mediocre dish.  This recipe can also be made with our regular (non gluten-free pasta), but I just happened to have the gluten-free pasta around.

Ingredients:  Serves - 3-4
1 12 oz package - Pastamore Gluten-free Spinach Basil and Garlic Linguini
1 Tbsp - Pastamore Citrus Balsamic Vinegar
1 5 oz can - Tuna packed in water
1 Tbsp - Extra virgin olive oil
To taste - salt and black pepper

Directions:
1.  Place a large pot of water (minimum 1 gallon) onto the stove over high heat.  Bring to a boil.  Once boiling, add the Pastamore Gluten-free Spinach Basil and Garlic Linguini.  Cook until the desired tenderness has been reached (10-15 minutes).

2.  Drain using a colander.  Rinse throughly with water.  Return the pasta to the pot that it was cooked in.

3.  Add the olive oil and mix until the pasta is evenly coated.  Next, open the can of tuna, drain the water, and add to the pot.  Continue by adding the Pastamore Citrus Balsamic Vinegar, salt, and black pepper.  Mix well.

4.  Plate the tuna and noodles and top with cherry tomatoes to add a nice fresh bite to the dish.