Pasta with Tuna, Olives and Tomato

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

Ingredients

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

Preparation

1. Start by putting a pot with plenty of salted water on the heat for the pasta.
2. Meanwhile, heat the extra virgin olive oil in a large pan and add the peeled garlic cloves. Let them brown without burning.
3. If using cherry tomatoes, wash and cut them in half or quarters; if 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. Let it cook for a few minutes over medium heat, until the tomato has slightly thickened.
5. Cook the pasta in the pot of boiling water following the times indicated on the package to obtain an al dente cooking.
6. Drain the pasta reserving a bit of cooking water and transfer it to the pan with the tuna sauce. Mix well to flavor, adding a bit of the cooking water if necessary to make the sauce creamier.
7. Complete with the fresh chopped parsley, adjust with salt and pepper, and serve immediately.

Trivia

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