Orecchiette with Tuna and Tomato Sauce

Serve this Italian classic with bowls of gelato for dessert.

Serves: 4Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy

Serves: 4


  • 1 1⁄2 lbs. tomatoes, cored and chopped
  • 2 garlic cloves, minced
  • 3 Tbsp. olive oil
  • 1⁄2 tsp. ground black pepper
  • 1 lb. orecchiette pasta
  • 1 can (5 oz.) tuna, drained


  • In a large bowl, combine the tomatoes, garlic, basil, oil, and pepper; stir to mix well. Set aside at room temperature for at least 30 minutes.
  • Cook the pasta in boiling salted water until al dente. Drain and place in a large warmed bowl.
  • Pour the tomato mixture into a food processor or blender and blend on medium speed until well mixed. Expect a few chunks of tomatoes to remain.
  • Put the tomato sauce in a large saucepan and heat on medium heat until it begins to bubble. Add tuna and pasta. Toss to mix. Serve hot.