Meal Type, Pasta , Entrées

Seafood Margherita Pasta

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A twist on a classic Italian dish, this Seafood Margherita Pasta is a light pasta dish made with fresh tomatoes and herbs. Seafood, pasta and traditional Margherita sauce make for a mouthwatering, gorgeous dish that will quickly become a favorite.


Original recipe courtesy of A Dash of Sanity.

6-8 Servings
5 5 0

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Fort Collins, Colorado
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
6 5 5 0

Ingredients

  • 10 plum tomatoes
  • 1 ½ cups olive oil
  • 1 cup fresh basil, chopped
  • ½ cup fresh parsley, chopped
  • 1-2 teaspoons salt
  • 1 teaspoon pepper
  • 3-5 cloves of garlic, diced
  • 2 cans Genova Albacore Tuna
  • 1 box Rigatoni pasta, cooked & drained
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Directions

  1. Blanch the tomatoes by bringing a large pot of water to a boil. Then take one tomato and lightly cut an X on it, you can do this on the bottom of the tomato but I like to do it on the side.
  2. Repeat with the other 9 tomatoes. Once the water is boiling, add the tomatoes 5 at a time and let them cook for 1-2 minutes. Repeat with the remaining tomatoes. Remove from water and let them cool. Once cooled, peel and dice. Then place in a large mixing bowl.

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