Epiphany Recipes: Easy Summer Pasta

This is the next in an ongoing series of tasty recipes from the parish of Epiphany.

I adapted this summer recipe and created a quick version using canned tomatoes. The staff loved it, hope you do too!

Easy Summer Pasta from Cook Smart by Three Many Cooks and USA Weekend

My recipe makes enough for a 9 x 13 inch serving dish.

Ingredients:

• 1 pound penne pasta, prepared as directed
• 1 28 oz. can diced tomatoes, drained
• 4 cloves garlic, pressed
• 1 3.5 oz. jar of capers
• 2 teaspoons dried oregano
• 1 12 oz. can Albacore tuna in water, drained
• 1/4 cup chopped, fresh parsley
• 4 oz of goat cheese, crumbled (or feta cheese in the original recipe)

Directions:

• Boil the penne and drain.
• Pour out pasta in serving dish.
• Sprinkle pasta with fresh parsley and gently toss.

To make the sauce:

• Combine tomatoes, garlic, capers and oregano in a fry pan.
• On low temp, gently heat the tomato mix until warm...approx. 3-5 minutes.
• Add tuna to the sauce, keeping it rather chunky and heat until warm...approximately 3 minutes.
• Pour warm sauce on pasta and toss to coat.
• When ready to serve, sprinkle goat cheese on top.

About the cook:

Karen Portelli is the Cook and Housekeeper for Epiphany House. She is a scratch cook for her family and friends for the past 30 years prior to accepting this position at Epiphany. She cooks for the staff and volunteers as she would for her family... feeding them a diet of fresh & healthy simple foods.