Tuna and Olive Pasta

Tuna and olive pasta is a classic of Italian cuisine: simple, quick and delicious. Here’s the recipe:

Ingredients

• 350 g of pasta (spaghetti, penne or other short pasta depending on preference)
• 200 g of tuna in oil (preferably 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 (to taste)
• Chili pepper (optional, if you like it spicy)
• Fresh chopped parsley (for garnish)
• Salt to taste.

Preparation

1. Bring a pot of salted water to a 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, add some chili pepper as well.

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

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

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

7. Drain the pasta, reserving some of the cooking water, and add it to the pan with the tuna and olive sauce.

8. Toss the pasta with the sauce for a minute, adding a bit of cooking water if necessary to make it creamier.

9. Serve hot, garnished with fresh chopped parsley.

Fun Facts

Tuna and olive pasta is a versatile dish that can easily be transformed by adding capers, fresh or canned tomatoes for a touch of acidity, or enriched with buffalo mozzarella cubes for a softer and stringier variant. It is a recipe that reflects the Mediterranean tradition, with simple but flavorful ingredients.