Spaghetti with tuna, olives and tomatoes

There are many ways to prepare pasta with tuna, in tomato sauce or pasta con tonno in bianco which means no tomatoes or tomato sauce, just olive oil. This version is with fresh tomatoes. It’s ideal if you want a quick but satisfactory pasta meal without a heavy creamy condiment.

Prep time  5 min     Cook time  15 min
INGREDIENTS FOR 4
  • 320 g spaghetti
  • 240 g of tuna packed in oil or water
  • 10-12 cherry tomatoes or 8 plum tomatoes
  • 10-12 olives
  • 1-2 tablespoons of capers
  • 2-3 tablespoons of extra virgin olive oil
  • 2 garlic cloves
  • salt
  • parsley

1.  Cook the pasta according to the package instructtions. Save a glass of the pasta water.

2. Meanwhile warm the oil in a medium size skillet over medium high heat with the garlic cloves. Add the drained tuna, stir to coat and sprinkle with  1/4 teaspoon of salt. Let cook for about 5 minutes.

3. Add the halved tomatoes, olives (pitted if you prefer, I usually leave them whole) and capers. Let cook for another 5 minutes.

4. Drain the pasta 1 minute before it’s cooked al dente and pour it in the skillet, stir to coat and add a little bit of the pasta water that you have previously saved and finish cooking. Sprinkle with parsley. I added the parsley after I took the photo.

BUON APPETITO!