Seafood Margherita Pasta is a light pasta dish made with fresh tomatoes and herbs that make for a mouthwatering dish that will quickly become a favorite.
Course: Main Course, Side Dish
16ouncesrigatoni pastacooked & drained
1 1/2cupsolive oil
10ouncesGenova Albacore Tuna in pure olive oil
Blanch the tomatoes by bringing a large pot of water to a boil. Then take one tomato and lightly cut an X on it, you can do this on the bottom of the tomato but I like to do it on the side.
Repeat with the other 9 tomatoes. Once the water is boiling, add the tomatoes 5 at a time and let them cook for 1-2 minutes. Repeat with the remaining tomatoes. Remove from water and let them cool. Once cooled, peel and dice. Then place in a large mixing bowl.
Add the rest of the ingredients and let it sit at room temp for 3-4 hours or until ready to serve.
Add cooked & drained pasta to a large serving bowl. Top with Seafood Margherita Sauce and 1/2 cup shaved parmesan cheese. Toss to combine and serve.
This is great to serve as a main dish or side. I love this pasta served at room temperature, but it’s also great served cold, more like a pasta salad.
*If you don’t have time to let the sauce sit for 3-4 hours, that’s just fine. It will still taste divine. I just love the flavor of the sauce once it has had time to marinate. To make this easy, prepare the sauce the day before and store in the refrigerator until ready to serve.