Speedy Tuna and Cherry Tomato Pasta

• Pasta

  7.1 oz
• Canned Tuna in Olive Oil (drained)

  4.9 oz
• Cherry Tomatoes

  8.8 oz
• Garlic Cloves

  2 count
• Olive Oil

  2 tablespoon
• Fresh Basil

  0.3 cup
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon

All Steps

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.

2. 2

   While the pasta cooks, halve the cherry tomatoes and finely mince the garlic. Roughly chop the fresh basil.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

4. 4

   Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until they start to soften and burst, releasing their juices.

5. 5

   Add the drained tuna to the skillet with the tomatoes and garlic. Stir gently to combine and heat through for 1-2 minutes.

6. 6

   Add the drained pasta to the skillet. Toss everything together, adding a splash of the reserved pasta water if needed to create a light sauce and help the ingredients cling to the pasta.

7. 7

   Stir in the fresh basil, salt, and black pepper. Taste and adjust seasoning as needed.

8. 8

   Serve immediately, optionally garnished with grated Parmesan cheese.