Sun-Dried Tomato and Tuna Pasta

Sun-dried tomato and tuna pasta is a simple and tasty dish, perfect for a quick but flavorful meal. Here’s how to prepare it:

Ingredients

• 320 g short pasta (penne, fusilli, farfalle)
• 150-200 g tuna in oil
• 100 g sun-dried tomatoes in oil
• 2 garlic cloves
• Fresh parsley to taste
• Chili pepper (optional)
• Salt to taste
• Extra virgin olive oil to taste
• (Optional) Salted capers

Preparation

1. First, bring a large pot of water to a boil to cook the pasta. Once the water reaches a boil, salt it and cook the pasta according to the package instructions, making sure to keep it al dente.

2. Meanwhile, in a large skillet, heat a drizzle of extra virgin olive oil and add the peeled garlic cloves. If you like, you can also add a whole chili or pieces for a spicy kick.

3. Drain the sun-dried tomatoes from their preserving oil, cut them into strips, and add them to the skillet. Let them flavor for a couple of minutes.

4. Drain the tuna from its preserving oil and add it to the sun-dried tomatoes. If using capers, rinse off the salt and add them to the skillet. Add a splash of pasta cooking water if needed to prevent the ingredients from drying out too much.

5. Drain the al dente pasta and transfer it to the skillet with the sauce. Mix well to coat the pasta with the sun-dried tomato and tuna sauce.

6. Finish the dish by sprinkling chopped fresh parsley over the pasta.

7. Serve immediately while hot.

Trivia

Sun-dried tomatoes are a typical preserve from southern Italy, particularly the Puglia region. Usually the tomatoes are dried under the summer sun and then preserved in oil with aromatic herbs and spices, acquiring an intensely concentrated flavor.