Tuna Pasta
Ingredients
- 500 gPenne rigate (dry)
- 320 gYellowfin tuna (drained and flaked)
- 2 pcYellow onion (finely chopped)
- 3 pcGarlic (minced)
- 4 pcRound tomato (peeled and diced)
- 60 gBlack olive (pitted)
- 4 tbspExtra virgin olive oil
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
Penne pasta coated in a light sauce of fresh tomatoes and olive oil. Flaked tuna provides texture while black olives add a sharp, salty bite.
- 1
Plunge the pasta into a large pot of boiling salted water. Cook until al dente, they should still have a bite. Reserve a ladle of cooking water before draining.
- 2
In a skillet, heat the olive oil. Sauté the chopped onion and minced garlic. The onion should become translucent without browning.
- 3
Add the tomato paste and the peeled and diced tomatoes. Let simmer over medium heat until they can be crushed with a spoon and form a thick sauce.
- 4
Stir in the drained and flaked tuna as well as the black olives. Mix gently so as not to mash the tuna, we want to keep chunks.
- 5
Pour the pasta into the skillet with a bit of the reserved cooking water. Stir vigorously so the sauce coats every penne. Finish with chopped parsley and a grind of black pepper.
Frequently asked questions
How do you get this dish right?
- Never rinse your pasta, the starch helps the sauce stick to the penne.
- Always keep some cooking water to loosen the sauce if it gets too dry.
How long does this dish keep?
Keep for up to 2 days in the fridge in an airtight container. Add a splash of water before reheating in a pan.
