Tuna Pesto Pasta

Ingredients:

• For the pasta:
  • Pasta (penne, casarecce, rotini, etc.)
  • Pesto (store-bought or homemade)
  • Starchy pasta water (save a cup before draining)
  • Canned tuna in olive oil
  • Grape tomatoes
  • Salt, black pepper, extra virgin olive oil, balsamic glaze, fresh basil, and parmesan.

Instructions:

1. Roast the Tomatoes:

   • Preheat the oven to 450°F. Toss the grape tomatoes with olive oil, salt, and pepper. Roast on a lined baking tray for about 10 minutes, until they burst and brown slightly. Drizzle with balsamic glaze after roasting.

2. Cook the Pasta:

   • Boil the pasta until al dente. Reserve 1 cup of pasta water before draining. Return the drained pasta to the pot, then add pesto, parmesan, and some of the starchy pasta water. Toss to combine and adjust the texture with more pasta water as needed.

3. Add the Tuna:

   • Drain the tuna and add it to the hot pasta along with the pesto mixture.

4. Assemble the Dish:

   • Serve the pasta in bowls, topping it with roasted balsamic tomatoes, fresh basil, extra parmesan, and more balsamic glaze or pesto if desired.

Notes:

• Adjusting the pasta texture: The starchy pasta water helps create a silky sauce that binds everything together. Start with half a cup and add more as needed for a creamy consistency.
• Flavor boosters: Add extra balsamic glaze or pesto on top for more flavor, and feel free to add other fresh herbs like parsley or oregano for extra freshness.

This dish is a perfect balance of flavors: the richness of the tuna, the freshness of the tomatoes and basil, and the creamy pesto-coated pasta. Enjoy your meal!