Pasta with Tuna

A coating sauce that clings to every noodle, punctuated by the bold taste of tuna and a touch of tomato acidity. Garlic and olive oil create a fragrant base that gives body to the dish.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 675
• Protein: 31 g
• Carbs: 83 g
• Fat: 23 g

Ingredients

• 400 g Dried pasta ( spaghetti or penne type )
• 300 g Tuna ( in brine, drained )
• 400 g Round tomato ( finely diced )
• 4 tbsp Extra virgin olive oil
• 2 piece Garlic ( finely minced )
• 1 piece Onion ( thinly sliced )
• 50 g Black olive ( pitted )
• 1 piece Hot chili pepper optional ( seeded and chopped )
• 1 piece Parsley ( chopped )
• 1 tbsp Capers ( drained )

Instructions

1. Cooking the pasta

   Bring a large pot of salted water to a boil. Add the dry pasta and cook until firm to the bite, al dente. Reserve a ladle of cooking water before draining.

2. Aromatic base

   In a skillet, heat the olive oil. Sauté the minced onion and chopped garlic. When the onion becomes translucent and the garlic just begins to brown, add the chili.

3. Making the sauce

   Add the diced tomatoes, black olives, and capers. Simmer over medium heat until the sauce coats the spoon. Stir in the drained and flaked tuna at the end to keep it from drying out.

4. Combining and finishing

   Add the pasta to the skillet. Add the reserved cooking water and toss vigorously to emulsify the fat and starch. The sauce should be glossy and coat the pasta well. Finish with chopped parsley.

Chef's tips

• Never rinse your pasta, the starch is the secret to making the sauce stick.
• Cooking water is your best friend to achieve a silky texture without adding cream.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.