Extremely tasty, non-creamy tuna casserole that explodes with flavor.
Ingredients
- farfalle (bow tie) pasta: 2 cups
- olive oil: 1 Tbsp
- onion: 0.25 cup (thinly sliced)
- garlic: 2 clove (minced)
- ounces chunk light tuna in water: 8 piece (drained and flaked)
- water: 0.75 cup
- cranberries: 0.5 cup (dried)
- sun-dried tomatoes: 0.5 cup (chopped)
- pitted kalamata olives: 0.25 cup (halved)
- pine nuts: 2 Tbsp (optional)
- fresh parsley: 1 Tbsp (chopped)
- Parmesan cheese: 0.5 cup (finely shredded)
- coarsely torn fresh basil: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
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Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes.
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Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
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Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes.
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Sprinkle with basil before serving.
