I ended my first week of training by running a 5K race with my daughter, Arielle. I think we were both pleasantly surprised when we each placed 6th in our age groups (out of 40+ in each)! It was a lot of fun to run the race, 5K is a fun racing distance. The route was great, along the Brandywine River in Wilmington, DE; ending with a snack in the zoo.
This week I decided to start the run-walk combo used in the Galloway training. I am surprised that it is actually harder than just running, and did make me run faster than I normally do for my 30 minute runs. Perhaps there is something to this. :)
Now the Recipe:
I can’t describe just how delicious the sauce is. It is true synergy, put these ingredients together and the taste is so much greater than simply adding each of the ingredients together. Tuna, sun-dried tomatoes, olives, tomato sauce, half and half – sounds to simple, tastes so rich. And I can’t but off my love of this as being a “post-Passover” thing, I actually made this before the holiday started.
The other beauty of it was that it was a great way to get protein into Cam. The tuna broke up so nicely, he never noticed that he was eating it with each bite of pasta – and he ate his entire bowlful!
This is also a great weeknight meal, it comes together in less time that it takes to cook the pasta.
Tuna Tomato Cream Sauce with Pasta
Adapted from Tomato Cream Sauce with Tuna by David Rocco
3 Tbsp olive oil (best if you can use the olive oil from the sun-dried tomatoes)
1 clove garlic, minced
8 sun-dried tomatoes, chopped (from the garden)
12 black olives, pitted (I prefer Kalamata olives)
1 can solid white tuna, drained and finely flaked
2 cups tomato sauce, from the garden
1/2 cup fat-free half and half
Cooked pasta, al dente
Parmigiano Reggiano cheese, for serving
Heat the olive oil in a sauce pan. Add the garlic, sun-dried tomatoes and olives. Cook about 1 minute, until the garlic turns golden in color. Pour in the tomato sauce and cook for a few minutes.
Add the tuna, cook for another minute.
Add the cream and cook on high heat until the sauce is very hot, but not bubbling.
Put the cooked pasta and the sauce in a pan, mix together and cook for a few minutes.
Serve immediately, either drizzled with high quality olive oil or grated Parmigiano Reggiano. Enjoy!