Sunday, May 19 2024

Rich in flavors reminiscent of Italy’s sunny coastline, this dish combines tender spaghetti with the richness of tuna, the saltiness of black olives and the vibrant freshness of tomatoes.

It is a simple yet satisfying dish that captures the essence of Italian cuisine in every bite.


 

 

 

SERVINGS:4

INGREDIENTS:

  • 14 oz of spaghetti
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 can (5 ounces/140g) of tuna in water, drained
  • 1/2 cup pitted black olives, sliced
  • 1 can (14.5 ounces/411g) diced tomatoes
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish

 

METHOD:

Cook the spaghetti:

In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.

Prepare the sauce:

While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add the tuna and olives:

Add the drained tuna and sliced black olives to the skillet. Stir and cook for another 2 to 3 minutes until heated through.

Add the tomatoes:
Pour the diced tomatoes with their juice into the skillet. Stir to combine all ingredients. Allow the sauce to simmer gently for 5-7 minutes for the flavors to meld. If the sauce seems too thick, you can add a splash of the pasta cooking water to loosen it.

Seasoning and finishing:
Season the sauce with salt and black pepper to taste. Once the spaghetti is cooked al dente, add it directly to the pan with the sauce. Gently stir everything together until the spaghetti is evenly coated with the sauce.

Serve:
Divide the spaghetti with tuna and black olives among serving plates. Garnish with fresh chopped parsley to add a touch of color and freshness. Serve hot and enjoy!

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