Enzymatic Therapy, Inc. - Tuna Pasta Salad with Grilled Tomato Sauce

Ingredients:

½ lb. bowtie pasta
2 cups fresh green peas
3 large, ripe tomatoes, about 1 lb. total
1 clove garlic, peeled
Kosher salt to taste, about 1 tsp.
Freshly ground black pepper to taste, about ½ tsp.
1 ½ tsp. red wine vinegar
1 6-oz. cans tuna in olive oil
Extra virgin olive oil, as needed
1 cup grape tomatoes, halved
12 basil leaves, washed

Directions:

Cook pasta according to package directions.
About 1 ½ minutes before pasta is finished cooking, add peas.
Drain pasta and peas.
Preheat a gas or charcoal grill.
Remove cores from tomatoes and place tomatoes on grill until brown on bottom, about 1 to 2 minutes. Flip and brown on other side. Tomatoes should be slightly charred and soft, but still retain their shape.
Place tomatoes in a blender along with garlic, salt, pepper and red wine vinegar.
Drain oil from tuna cans into a liquid measure until it reads ¼ cup. If there isn’t sufficient liquid, supplement with extra virgin olive oil until the ¼ cup mark is reached. Add this ¼ cup of liquid to tomatoes and seasonings in blender.
Blend briefly on high speed, about 15 seconds, until smooth. Don’t worry if lumps remain.
Toss cooked pasta and peas together with sauce and grape tomatoes. Taste and adjust seasoning. Transfer to serving dish.
With a fork, flake canned tuna onto pasta.
Tear basil into small pieces and sprinkle on top.

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Tuna Pasta Salad with Grilled Tomato Sauce

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