Pasta primavera… with fresh tuna!

“Primavera” refers to a Central American hardwood tree with tubular yellow flowers or to the season of spring. The latter is descriptive of a variety of light pasta dishes that are cooked with fresh spring vegetables.

Pasta with vegetables and fresh tuna

There are no hard and fast rules as to what vegetables can be used for making pasta primavera. Personally, I prefer a combination of tomatoes, eggplants, bell peppers and carrots. I also like to add fresh basil because it goes so well with garlic and olive oil. In the past, I often added sardines in jars or canned tuna to what traditionally is a vegetable dish, but never fresh seafood. I never realized the difference it makes. The cubes of fresh tuna retained their shape, added flavor to the dish that did not have that overpowering fishy taste one gets from fish in cans and jars.

This recipe serves 5 to 6.

Ingredients for pasta primavera with fresh tuna

225 g. of uncooked pasta
500 g. of fresh tuna fillets
1 head of garlic
1 large, or 2 medium, onions
2 red or green bell peppers
1 carrot
1 large eggplant (zucchini is good too)
6 to 8 plump and juicy tomatoes
a handful of fresh basil leaves
1/4 c. of olive oil
about 1/2 c. of grated Parmesan cheese
salt
pepper

Cook the pasta to al dente stage. Drain.

Cut the tuna fillets into half-inch to one-inch cubes. Season with salt and pepper.

Crush, peel and finely mince the garlic.

Peel and roughly chop the onion(s).

Peel and thinly slice the carrot.

Split the bell peppers, remove the seeds, cut off the veins then roughly chop.

Cut the eggplant into one-inch cubes.

Heat the olive oil in a large shallow pan (even when cooking pasta, I still find the Oriental wok to be the ideal cooking pan). Add the garlic and cook for about 30 seconds. Add the chopped onion(s) and cook for another 30 seconds. Cook the vegetables by starting with what takes longest to cook. I usually start with the eggplants, then the carrot, the bell peppers and, finally the tomatoes. Just remember not to overcook the vegetables.

Push the vegetables to the sides of the pan and add the cubes of tuna to the hot oil. When the fish changes color, add the basil leaves, stir the fish with the rest of the vegetables and season with salt and lots of freshly ground pepper.

Add the cooked pasta to the pan, toss to distribute the vegetables and coat the noodles with oil.

Off the heat, add the grated Parmesan cheese and toss a few times before serving.

June 30, 2008  Print This Post   
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Comments

3 Responses to “Pasta primavera… with fresh tuna!”
  1. Hobo DeNovo says:
    July 2, 2008 at 11:31 am

    Wonderful recipe! I made it and my hubby thought it was a takeout! Thank you for sharing.

    What is your take on pasta refrigeration? Some say not to store pasta overnight since it has tomato w/c spoils easily…but I wanted to take it for lunch the next day (I made it for dinner the previous night).

    Mabuhay ka!

    Reply
  2. Connie says:
    July 2, 2008 at 1:25 pm

    “Some say not to store pasta overnight since it has tomato w/c spoils easily.”

    We store leftovers, covered with clingfilm. Then, we reheat in the oven, covered with foil.

    Of course, the veggies don’t stay as crisp but, if anything, sitting overnight in the fridge helps the flavors to develop better. :)

    Reply
  3. mon says:
    March 3, 2009 at 10:11 pm

    i made it too, i just used century tuna in water, it was so good, thanks..

    Reply
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