Campanelle with Tuna, Vegetables, and Spinach
Pasta and Pizza | Italian cuisine
⏳ Time
20 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Campanelle with Tuna, Vegetables, and Spinach
Ingredients
- Paccheri Pasta - 10.6 oz
- Dried Bonito Flakes - 7.8 oz
- Crushed Tomatoes in Their Own Juice - 8.8 oz
- Spanish onions - ½ piece
- Garlic - 1 clove
- Young zucchini - 2.8 oz
- Young Spinach "Belaya Dacha" - 2.8 oz
- Orange Bell Peppers - 2.8 oz
- Kalamata olives - 5 pieces
- Olive Oil - 4 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
- Grated Pecorino Pepato Cheese - 0.9 oz
Step by Step guide
Step 1
Cook the pasta in salted water until al dente. Drain in a colander.
Step 2
In a high-sided saucepan, heat the olive oil. Sauté the crushed garlic clove and remove it. Add the sliced red onion, and after a minute, add the julienned vegetables (bell pepper and zucchini). Cook for a few minutes until slightly tender.
Step 3
Drain some of the liquid from the canned tuna but leave a little (this will enhance the flavor of the pasta). Add to the saucepan and heat through. Add the crushed tomatoes and stir.
Step 4
Add the pasta, heat through, gently stir, and combine all the ingredients. Next, remove the pits from the olives and chop or crush them into large pieces. Add to the saucepan.
Step 5
Add the young spinach leaves, gently mixing with cooking tongs. Remove from heat.
Step 6
Before serving, grate cheese over the pasta.
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