Pasta with Tuna and Olives

Pasta with tuna and olives is a classic of Italian cuisine: simple, fast, and delicious. Here is the recipe:

Ingredients

• 350 g of pasta (spaghetti, penne, or another short pasta according to preference)
• 200 g of canned tuna (draining excess oil)
• 100 g of pitted black olives (Taggiasca or Gaeta for a more typically Italian touch)
• 2 cloves of garlic
• Extra virgin olive oil (as needed)
• Chili pepper (optional, if you like it spicy)
• Fresh parsley, chopped (to garnish)
• Salt as needed

Preparation

1. Bring a pot of salted water to boil to cook the pasta.

2. While waiting for the water to boil, drain the tuna and set it aside.

3. In a large pan, sauté the garlic cloves in extra virgin olive oil. If you like, also add some chili pepper.

4. As soon as the garlic turns golden, remove it and add the canned tuna, letting it flavor and flake it with a fork.

5. Add the black olives, sliced or whole if you prefer, and let it flavor for a few minutes, stirring occasionally.

6. In the meantime, cook the pasta al dente according to the package instructions.

7. Drain the pasta, keeping some of the cooking water, and pour it into the pan with the tuna and olive seasoning.

8. Sauté the pasta with the seasoning for a minute, adding some of the cooking water if necessary to make it creamier.

9. Serve hot, garnished with chopped fresh parsley.

Curiosity

Pasta with tuna and olives is a versatile dish that can easily be transformed by adding capers, fresh or preserved tomatoes for a touch of acidity, or enriched with cubed buffalo mozzarella for a softer and stringier variant. It’s a recipe that reflects the Mediterranean tradition, with simple ingredients but full of flavor.