pasta with tomato sauce, olives, and tuna

Pasta with tomato sauce, olives, and tuna

Who doesn't love a quick and delicious meal? Pasta with tomato sauce, olives, and tuna is the perfect choice for a simple yet flavorful lunch or dinner. This recipe not only combines accessible ingredients but also brings a touch of comfort and familiarity, making it an excellent option for busy days. Let's see how we can transform these simple ingredients into something truly special!

Preparation time:
- Prep time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
- Servings: 4

Ingredients:
- 350 g pasta (preferably penne or fusilli)
- 200 g canned tuna (in oil or water, your choice)
- 2 cloves of garlic, finely chopped
- 200 g pitted olives, sliced
- 2 cups of broth (tomato sauce)
- 1 tablespoon chopped parsley (optional, for garnish)
- 1 teaspoon dried oregano
- Olive oil, to taste
- Pepper, to taste

Preparation:

1. Cook the pasta: Start by bringing a large pot of water to a boil. Add a tablespoon of salt and wait for it to boil. When the water reaches a boiling point, add the pasta and cook according to the package instructions until al dente. This step is essential as the pasta needs to remain slightly firm to absorb the flavors of the sauce later. Once cooked, drain it, but keep a cup of the cooking water.

2. Prepare the sauce: In a large skillet, add a few tablespoons of olive oil and sauté the chopped garlic over medium heat until golden and fragrant. Be careful not to burn it, as burnt garlic becomes bitter.

3. Add the tuna and olives: Add the tuna (along with the oil from the can, if applicable) and the sliced olives. Gently mix to combine the flavors, allowing the ingredients to sauté for 2-3 minutes.

4. Incorporate the tomato sauce: Add the broth (tomato sauce) and oregano. Mix everything well, then pour in a cup of the pasta cooking water. Let the sauce simmer over medium heat until it thickens slightly, about 5-7 minutes. This step will allow the flavors to develop and combine deliciously.

5. Mix with the pasta: Once the sauce is ready, add the cooked pasta to the skillet. Carefully mix everything to coat the pasta evenly with the sauce. If the sauce is too thick, you can add a little more pasta cooking water. Taste and season with pepper to your liking.

6. Serving: Serve the pasta hot, sprinkled with freshly chopped parsley for added flavor and an appetizing appearance. This pasta pairs excellently with a simple green salad or a slice of fresh bread.

Helpful tips:
- Choosing pasta: Opt for whole grain pasta for a healthier, fiber-rich option.
- Tuna: You can use tuna in oil or water, depending on your preferences. Tuna in oil will add an extra flavor boost.
- Olives: Kalamata or green olives can provide a more intense flavor. Experiment with the types you prefer.
- Variations: You can add vegetables like diced bell peppers or zucchini to bring more vitamins to the dish. You can also add chili peppers for an extra kick.

Calories and nutritional benefits:
This pasta recipe is a good source of protein thanks to the tuna, while the olives provide healthy fats. Whole grain pasta, if chosen, will add essential fiber for digestion. A serving has approximately 500 calories, depending on the amount of oil used and the type of pasta.

Frequently asked questions:
- Can I use gluten-free pasta? Absolutely! There are many gluten-free pasta options available on the market.
- How can I store the sauce? You can store the sauce in the refrigerator for 2-3 days. Reheat it before serving, adding a little water to thin it out.
- What other recipes go well with this pasta? This pasta pairs wonderfully with a Caprese salad or a glass of dry white wine.

Now that you have the complete recipe, you are ready to start cooking! Whether you're preparing a quick dinner for yourself or impressing guests, pasta with tomato sauce, olives, and tuna will not disappoint. Enjoy every bite and savor the flavors of this comforting dish!

 Ingredients: 350 g pasta, 200 g canned tuna, 2 cloves of finely chopped garlic, 1 can of pitted olives (200 g), 2 cups of broth (tomato sauce), 1 tablespoon chopped parsley, 1 teaspoon oregano, oil, pepper