Tuna Noodle Bowl

Tuna Noodle Bowl
Photo by Maria Robledo


  • 1 shallot, finely chopped
  • 2 tablespoons red wine vinegar
  • ½ pound bow-tie pasta
  • 2 medium carrots, thinly sliced
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons capers, drained
  • 1 red bell pepper, thinly sliced
  • + 4 more ingredients
    • 1 teaspoon dried thyme
    • 1 cup sugar snap or snow peas, trimmed
    • Parmesan cheese for grating
    • 2 6-ounce cans light tuna, preferably in olive oil, drained

Cook pasta in boiling salted water until almost done, about 8 minutes. Add the carrots and peas to the pot and continue cooking until pasta and carrots are firm-tender, about 2 minutes. Transfer pasta with carrots and peas along with the bell pepper to a large bowl. Whisk together the oil, vinega...

View full recipe at My Recipes


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