Penne with tuna and olives
Penne with tuna and olives – a simple and delicious recipe, perfect for those days when you want to enjoy a quick but flavorful lunch or dinner. This recipe combines the intense flavors of tuna with the fresh taste of tomatoes and olives, resulting in a dish that will delight your taste buds. Let's begin our culinary journey!
Preparation Time
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
- Servings: 4
Ingredients
- 500 g penne (or other pasta of your choice)
- 200 g canned tuna (in oil or water, according to preference)
- 2-3 cloves of garlic
- 2 medium-sized tomatoes
- 2 tablespoons of tomato paste
- 1 bay leaf
- 3-4 tablespoons of extra virgin olive oil
- 100 g black olives (preferably pitted)
- Grated Parmigiano or Parmesan (optional, but recommended)
- Spices: basil, oregano, thyme, parsley, a pinch of chili pepper (to taste)
- Salt and pepper, to taste
Preparation Steps
1. Boiling the pasta: In a large pot, add water and a pinch of salt. Bring the water to a boil and add the penne. Cook the pasta according to the package instructions, usually about 11 minutes, until al dente. Add a splash of olive oil to the water to prevent the pasta from sticking.
2. Preparing the sauce: In a large skillet, add the olive oil and sauté the minced garlic cloves over medium heat. This step will release the intense flavors of the garlic, so don’t rush – let it become slightly golden for a deeper taste.
3. Adding the tomatoes: Dice the tomatoes and add them to the skillet. Then add the tomato paste and bay leaf. Let the mixture simmer for 3-4 minutes, stirring occasionally, until the tomatoes start to break down.
4. Seasoning the sauce: Now is the time to add your desired spices. Enhance the flavor intensity with basil, oregano, thyme, and a pinch of chili pepper. Season the sauce with salt and pepper to taste.
5. Adding water: Pour a glass of water into the tomato sauce. Let it simmer for 5 minutes so the flavors can combine.
6. Including the tuna and olives: Open the can of tuna and, without draining the oil, add the tuna to the skillet. Use a fork to break the tuna into smaller pieces. Halve the black olives or keep them whole, according to preference, and add them to the sauce. If the sauce is too watery for your taste, let it simmer a bit longer to reduce.
7. Finishing the dish: Once the pasta is cooked, drain it and add it to the skillet, stirring well to coat it with the delicious sauce. Finally, sprinkle chopped fresh parsley on top and mix.
8. Serving: Serve the pasta warm, sprinkled with grated Parmesan if desired. You can add a few whole olives for an elegant touch and extra flavor.
Practical Tips
- Choosing the pasta: Penne is ideal for this recipe due to its shape, which allows the sauce to cling to the pasta. You can also experiment with other types of pasta, such as fusilli or rigatoni.
- The tuna: Choose quality tuna, preserved in oil for a richer taste. If you prefer a lighter tuna, opt for the one preserved in water.
- Refreshments: This dish pairs perfectly with a glass of dry white wine or fresh lemonade, which will balance the intense flavors of the sauce.
Nutritional Information
This recipe provides a protein-rich meal due to the tuna and is a good source of omega-3 fatty acids. Tomatoes and olives bring antioxidants and healthy fats, while the pasta completes the carbohydrate intake needed for long-lasting energy.
Possible Variations
- Adding vegetables: You can enrich the recipe with vegetables like zucchini or bell pepper, sautéed along with the garlic.
- Vegan options: A vegan version could include tofu or tempeh instead of tuna, providing a similar texture.
- Spices: You can experiment with other herbs, such as sage or cilantro, to achieve a different flavor.
Frequently Asked Questions
- Can I use whole grain pasta? Yes, whole grain pasta is an excellent option to add fiber and nutrients.
- How can I make the sauce spicier? Add more chili pepper or even chili flakes, depending on your preferences.
- Can green olives be used? Absolutely! Green olives bring a tangy and fresh taste that pairs perfectly with the sauce.
This recipe for penne with tuna and olives is not only a quick choice for a delicious meal but also a way to bring Mediterranean flavors to the table in a simple and accessible form. So embrace cooking and enjoy every bite!
The pasta is boiled for 11 minutes with oil and salt, during which the tuna sauce is prepared as follows: finely chop the garlic and sauté it briefly in olive oil, add diced tomatoes and tomato paste, and sauté for another 3-4 minutes. Add the spices, except for the parsley, which is added at the end. Adjust with salt and pepper and add a glass of water. Let it simmer for 5 minutes. Then add the canned tuna with its oil and mash it well, cut some olives in quarters and add them to the sauce, letting it simmer a bit longer to reduce excess water... I prefer to have more sauce, so I leave a little water. Finally, add finely chopped parsley, to your liking... the taste is exceptional... serve with grated Parmesan on top (or without, it's not mandatory, but that's how I serve all pasta, ... and Italians do too...) and whole olives.
Ingredients: 500 g penne, a 200 g can of tuna, 2-3 cloves of garlic, 2 smaller tomatoes, 2 tablespoons of broth, 1 bay leaf, olive oil, black olives, parmesan, basil, oregano, thyme, parsley, a pinch of chili pepper.
