Mediterranean Tuna & Artichoke Pasta
Karina’s Kitchen
Who knew that brown rice noodles tossed with copious amounts of chopped garlic, grape tomatoes, and artichokes in olive oil was not only the easiest dish to throw together, but could end up being a serious contender for your favorite comfort food list? I bet I’m not the only one.
ingredients
- 8 oz. brown rice spaghetti- I used Tinkyada
- Extra virgin olive oil, as needed
- 5 cloves garlic, chopped
- 1/2 teaspoon oregano
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried basil
- 10 oz. frozen artichoke hearts, thawed, cut in half
- 4 oz. chopped black olives
- A handful of organic sweet grape tomatoes, halved
- A goodly splash of balsamic vinegar
- Low mercury tuna- such as American brand tuna
- 1/4 cup toasted pine nuts
- Sea salt and fresh ground pepper, to taste
- Parmesan cheese, goat cheese, or vegan cheese, for serving
directions
See full recipe on Karina’s Kitchen »notes
To make this recipe vegetarian, skip the tuna and add drined white beans. Serve this retro classic with a crisp green salad.
Source: Karina’s Kitchen
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