Pasta with Tuna, Olives, and Tomato

Pasta with tuna, olives, and tomato is a classic Mediterranean dish, quick and tasty. Here’s the recipe with an Italian touch:

Ingredients

• 320 g of pasta (spaghetti, penne or your preferred short pasta)
• 200 g of canned tuna, drained
• 150 g of cherry tomatoes or a can of tomato pulp
• 60 g of pitted black olives (Gaeta type are better)
• 2 cloves of garlic
• 2 tablespoons of extra virgin olive oil
• A bunch of fresh parsley, chopped
• Salt and pepper to taste
• A pinch of chili pepper (optional)

Preparation

1. Start by putting a pot of generously salted water on to boil for the pasta.
2. In the meantime, heat the extra virgin olive oil in a large pan and add the peeled garlic cloves. Let them brown without burning.
3. If you’re using cherry tomatoes, wash and cut them in halves or quarters; if you’re using tomato pulp, you can pour it directly into the pan. Add the pitted olives.
4. Add the drained tuna to the pan with the garlic, olives, and tomatoes. If you like a bit of spice, you can add a pinch of chili pepper. Cook for a few minutes over medium heat until the tomato has slightly thickened.
5. Cook the pasta in the boiling water according to the package instructions to achieve an al dente texture.
6. Drain the pasta, reserving some of the cooking water, and transfer it to the pan with the tuna sauce. Stir well, adding a little of the cooking water, if necessary, to make the sauce creamier.
7. Finish with the chopped fresh parsley, adjust the salt and pepper, and serve immediately.

Trivia

This dish is a perfect example of Italian pantry cooking, which uses simple and preserved ingredients like canned tuna and olives to create full and satisfying flavors. This pasta can be interpreted in various ways depending on the Italian regions where it is cooked, some might add capers or anchovies for an even more decisive flavor.