Tuna and Artichoke Tomato Sauce Recipe
This recipe is a super easy pantry recipe for any weeknight meal. Check it out and see for yourself.
Here are the ingredients I used.
First, add the olive oil and garlic to a shallow large skillet. Heat the garlic and olive oil for a few minutes. Then, add the mashed tuna and mashed anchovies to the skillet—Cook for a few minutes.
Add chopped artichokes to the skillet cook for a few minutes.
Added the diced tomatoes to the skillet. Stir it well.
Then, add the parsley, oregano, and basil to the skillet. Sprinkle it over the top to make sure it is evenly distributed. Mix well.
Bring to a boil. And cook for 15 minutes at low temperature or until the excess water evaporates.
NOTE: For the last 5 minutes, I tilted the lid so water could evaporate. If you want it even drier, you can tilt the lid for the entire 20 minutes. After finishing the sauce, remove the lid and take it off the burner.
Here is what it looked like in the skillet when it was finished.
Cook pasta or heat the bread your choose. I used gluten-free pasta, but this dish would also be great on toasted Italian bread. Yum!
After the pasta is cooked, pour the mixture over the pasta and then add a few slabs of butter on top of the sauce and mixed it in. And, enjoy the dish with your family.
Here's a snack I had with the leftover pasta sauce.
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Tuna and Artichoke Tomato Sauce Recipe
Recipe details
- 6 servings
- Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Yum!