Heirloom Meals: Savoring Yesterday's Traditions Today

Pasta with Tuna and Artichoke Hearts

Pasta with Tuna and Artichokes


2 - 13.5 oz cans of Artichoke Hearts

1 jar of Tonnino Tuna Filets with Oregano in Olive Oil

1/2 Vidalia Onion, chopped

1 Garlic Clove, chopped

1-2 Tbsp Olive Oil

1-2 Tbsp Cilantro, minced

1/4 -1/2 cup Heavy Cream

1/4 cup White Wine

Parmesan Cheese

Salt and Pepper, to taste

i lb Penne Pasta or pasta of your choice


Boil water and cook pasta.

In a large skillet, heat olive oil. Add onions and saute until translucent.  Add artichokes (I cut them into halves and quarters), then tuna, garlic and cilantro.  Saute on medium flame until tuna and artichokes are heated.  Deglaze the pan with some white wine.  Add the heavy cream.  By now, you pasta should be done.  Drain it and then add it to your sauce.  Toss with parmesan cheese and Enjoy!!


Categories: Carole's Concoctions

Tags: easy pasta dish, easy dinner, carole's, Carole's concoctions, tonnino tuna, artichoke hearts