Tuna farfalle with navy beans

>> Sunday, September 20, 2009

For lunch, I brewed up a quick tuna farfalle pasta with navy beans and cherry tomatoes. This pantry dish never goes out of style and gets you through the day when you've run out of groceries.

Ingredients are:

Canned tuna fish
Canned navy beans (unsalted, organic)
Farfalle pasta
Fresh oregano (chopped)
Cherry tomatoes
Fresh Parmesan cheese (shredded)
Slivered almonds
Olive oil
Fresh cracked pepper

Cook your pasta according to box directions.

While pasta is cooking, heat a tablespoon of olive oil in a small skillet. Add in tuna fish, navy beans, salt and pepper. Stirring occasionally until heated.

When pasta is cooked through, drain, reserving 1/4 cup of water. Return to pot and add in tuna and navy bean mixture. Toss the pasta and add in oregano. Stirring, add in the preserved water, Parmesan cheese and cherry tomatoes. Add a pinch of salt and pepper and you're done!

Serve up with your favorite crackers and enjoy!


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