This weekend we set our clocks back an hour to return to standard time.
The cold dark days are coming; and we’re getting ready for time spent keeping warm indoors.
I’m collecting comforting and nourishing recipes to carry me through the long winter.
It looks like it’s going to be a long and brutal winter going by these autumn temperatures.
It was dark, gloomy and rainy when I got off work today, it was a little miserable.
I’m looking at simple, nutritious… easy to prepare meals that’ll add a little pep to those blue days.
This pasta salad with tuna, olives and capers fits the bill perfectly.
It’s warm, filling and comforting, made with simple ingredients from the pantry.
It’s a favourite in my household, everyone loves it… and it takes just minutes to make.
Warm Pasta Salad with Tuna, Olives & Capers
- 1 1/2 cups tri-color fusilli or rotini (or similar type pasta)
- 3 tablespoon olive oil
- 1 medium onion, chopped
- 1 tablespoon dried red pepper flakes (or to taste)
- 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
- 1/2 cup sliced black olives
- 1 tablespoon rice vinegar
- 4 tablespoon capers, rinsed
- 2 111g oil-packed Italian tuna, drained
- Salt to taste (if needed)
- Handful of arugula leaves
- Cook pasta following pack instructions, drain and cool under cold running water and set aside
- In a large saucepan, heat olive oil over medium heat until hot
- Add chopped onions, pepper flakes and sun-dried tomatoes, stirring constantly for about two minutes.
- Lower the heat; add the vinegar and capers stirring frequently for about a minute
- Add tuna, stir and flake with spatula until it’s evenly distributed.
- Turn off heat and add the cooked pasta, mix and add salt if needed.
- Add arugula and serve warm.