Manhattan Style Tuna Mushroom Penne
Serves 4
Ingredients
| 40 ml | butter or margarine | 3 tbsp. |
| 10 ml | garlic, chopped | 2 tsp. |
| 150 ml | onions, chopped | 2/3 cup |
| 150 ml | red pepper, diced | 2/3 cup |
| 350 ml | mushrooms, sliced | 1-1/2 cups |
| 250 ml | diced tomato | 1 cup |
| 50 ml | fresh or jar tomato sauce | 1-1/2 cups |
| salt and pepper to taste | ||
| 1 can | Ocean's Flaked Light Tuna (184 g or 170 g), drained | 1 can |
| 125 ml | basil, oregano, chopped | 1/2 cup |
| 180 ml | Parmesan cheese, grated | 3/4 cup |
| 450 g | penne pasta | 1 lb. |
Chef's Tips
Different mushrooms give an extra flair, try browns or portobellos.
Try this dish with Ocean's Sockeye Salmon or Ocean's Baby Clams as an alternative.
Directions
| 1 | Cook pasta according to package directions. |
| 2 | While it's cooking, melt butter over medium heat in a heavy saucepan. Sauté garlic, onions and peppers for 3 minutes or until softened. Add fresh mushrooms and stir. |
| 3 | Increase heat to high and cook, stirring for 3-4 minutes. Add diced tomatoes and sauce. Cover and bring to a boil. Reduce heat and simmer gently for 20 minutes. Adjust seasonings if necessary. |
| 4 | Fold in tuna, herbs and 1/2 of the cheese. Toss sauce with pasta and sprinkle with remaining cheese. |
