Tuna and Grape Tomato Pasta with Pear-Infused White Balsamic Sauce

Tuna and Grape Tomato Pasta with Pear-infused White Balsamic Sauce
by Christina

Ingredients -

1 16 oz. box of penne pasta
2 tablespoons olive oil
2 cloves of garlic, minced
2 Tbsps tomato paste
1 pint grape tomatoes, sliced
2 teaspoons kosher salt
1/4 - 1/2 teaspoon crushed red pepper
1 cup chicken broth
7 tablespoons Alessi White Balsamic Pear-Infused Vinegar
2 tins of tuna in water, drained and flaked
Extra olive oil
Parmesan cheese
1 1/2 tablespoons chopped fresh parsley

Directions -
  1. Put a large pot of water to boil and add 2 teaspoons of kosher salt.

  2. Heat the olive oil in a large skillet with high sides on medium. When heated, add the garlic and saute for 20 seconds. Add the tomato paste and saute for 1 minute before adding the grape tomatoes, 2 teaspoons kosher salt, and crushed red pepper; saute for 3 minutes.

  3. When water is boiling, add the penne, stir, and cook for 10 minutes or until almost al dente.

  4. Meanwhile, add 1 cup of chicken broth to tomato mixture and let simmer for 8-10 minutes, or until reduced and thickened slightly. Stir in the balsamic vinegar, then taste for seasonings. Add the pasta, 1/4 cup of pasta water, and the tuna; cook for another 1-3 minutes, or until the pasta is al dente.

  5. Remove from heat. Dish the pasta into bowls, then drizzle a tiny bit of olive oil on top and a light sprinkle of parmesan cheese and parsley.