Gluten-Free Mediterranean Pasta
Yield: 8 Servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
– 1 lb bag rice fusilli pasta
– 2 fresh tomatoes
– 1- 10 oz. jar marinated artichoke hearts
– 1- 10 oz. jar roasted red peppers
– 1- 10 oz. jar pitted Kalamata olives
– 2 cans solid white tuna in oil
– 1- 15 oz. can white cannellini beans
– 1 lb fresh green beans
– 4 cloves garlic, chopped finely
– ¼ c fresh basil, chopped
– 5 tbsp olive oil
– Salt & pepper, to taste
Directions:
1. Fill a 5.5 quart pot approximately 2/3 full with water & bring to a boil.
2. While waiting for water to boil, drain oil from tuna and place in large bowl. Break up into smaller pieces with a fork.
3. Drain beans from can and rinse thoroughly. Add to large bowl with the tuna.
4. Remove artichokes, roasted red peppers, and Kalamata olives from their jars – chop coarsely and add to bowl. Chop basil & add to bowl with other ingredients.
5. When water is boiling, add pasta. Cook approximately 7 minutes, checking often to be sure that pasta is not overdone (it will get very sticky if it does).
6. Peel and chop garlic, add to a frying pan with 1 tbsp olive oil. Chop ends from green beans, cut in half, add to frying pan with garlic. Cook until tender, about 8 minutes. Add to large bowl.
7. Drain and rinse pasta with warm water. Return to cooking pot. Add remaining 4 tbsp olive oil, salt & pepper and mix well to prevent sticking.
8. Add contents of large bowl to pasta, folding ingredients together gently. Serve.
