Recipe Created by Jenn's Food Journey
2 1/2 cups elbow pasta (you can use any pasta really)
3/4 cup cherry tomatoes, quartered
garlic salt and pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon fresh mint, finely chopped
1 jalapeno, finely minced
1 Tablespoon basil olive oil (you can use extra virgin)
2 splashes of lemon juice
1 can albacore tuna, drained - optional
extra virgin olive oil (I used about 2 Tablespoons)
Cook the pasta according to package directions. Drain.
In a small bowl or measuring cup, add the tomatoes and season with garlic salt and pepper. Add the oregano, thyme, mint and basil olive oil. Toss to combine. Add tomato mixture, lemon juice, jalapeno, and tuna (if using) to the drained pasta. Toss to combine. Add extra virgin olive oil by the tablespoons full until the pasta is no longer dry. Top with parmesan cheese if desired. Enjoy!