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– 10 oz of cherry tomatoes – 3 sprigs fresh thyme – 2 cloves garlic sliced thin – 1 pound penne pasta or rigatoni – 2 Tablespoons extra-virgin olive oil plus more for drizzling – 1 small onion chopped – 1 can tuna in olive oil – ½ cup white wine or white balsamic vinegar – 6 ounces fresh spinach – sea salt and fresh ground black pepper
Cook time: 10 min
How much salt do I use to cook dry pasta? For 1 pound of pasta, in 3-4 quarts of water, you should add 1-1/2 tablespoons of salt. So if it's 1/2 pound of pasta, add 1/2 that amount of salt. Add more or less to your taste, but keep in mind, the sauce will have a little salt. So depends on your taste.
Can I make this recipe ahead of time? Yes, you can make this recipe ahead of time and reheat it before serving. Just make sure to store it in an airtight container in the refrigerator for up to 3 days.
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