Pasta with tuna and olives
4 servings
15 minutes
Pasta with tuna and olives is a simple yet elegant dish of Italian cuisine that combines rich Mediterranean flavors. This recipe draws inspiration from traditional Italian seafood pastas where fish and tomatoes create a harmonious blend. Tender tuna infused with garlic and olive oil is complemented by the freshness of parsley and a hint of heat from red pepper flakes. Olives add zest to the dish while the tomato sauce provides a rich and deep flavor. Spaghetti cooked to perfect al dente absorbs all these rich aromas, creating a balanced and hearty meal. The finishing touch is grated Parmesan that adds a pleasant creaminess. Serve this pasta warm, enjoying its layered flavor perfect for both everyday dinners and special occasions.
1
In a large bowl, mash the tuna. In a small pan over medium heat, heat olive oil and add garlic. Cook, stirring until fragrant. Remove from heat and add to the tuna. Add parsley or basil and mix.
- Canned tuna in its own juice: 450 g
- Extra virgin olive oil: 2 tablespoons
- Garlic: 1 clove
- Chopped parsley: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Pour the tomato sauce into the pan, heat it up, and add spices along with red pepper flakes. Then add the olives.
- Marinara sauce: 1 glass
- Red pepper flakes: 0.3 teaspoon
- Pitted olives: 80 g
3
In a large pot of salted water, boil the pasta until al dente according to the package instructions. Add 2 tablespoons of pasta water to the tuna.
- Spaghetti: 300 g
- Canned tuna in its own juice: 450 g
4
When the pasta is ready, drain the water and transfer it to a bowl with tuna. Add tomato sauce with olives, mix, and serve with grated Parmesan.
- Marinara sauce: 1 glass
- Pitted olives: 80 g
- Grated Parmesan cheese: 30 g