If you are looking for a tasty and quick first course to prepare, try the pasta with saffron, tuna, and olives. The beauty of this dish is that you can prepare the sauce while the pasta is cooking. Did you know that Italy is one of the largest producers of saffron? The most extensive crops are found in the Marche, Abruzzo, and Sardinia regions. But it is also cultivated in other regions of Italy. Given its not-so-low cost and tiny packaging, it seems to be one of the most stolen products in supermarkets, and for this reason, you’ll often find it near the checkout, or, in some supermarkets, you have to ask for it at the checkout since they keep it locked up.
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz tortiglioni (or other short pasta)
- 2 green onions
- 3 tbsps extra virgin olive oil
- 8.5 oz canned tuna in oil
- 4.2 oz Taggiasca olives
- to taste salt
- to taste pepper
- 1 1/4 cups fresh liquid cream
- 1/2 tsp lemon zest (grated)
- 1 packet saffron
Steps
To prepare the pasta with saffron, tuna, and olives, bring plenty of water to a boil in a large pot. Salt it and add the pasta.
Meanwhile, chop the green onions. Heat a pan with the extra virgin olive oil and sauté the green onions for a couple of minutes. Add the drained tuna of most of its oil and break it up with a fork. Continue cooking for about 5 minutes, stirring occasionally. Salt and pepper.
Once everything is flavored, add the olives and cream. Salt and stir. Finally, add the saffron and grated lemon zest. Let it cook for a few more minutes, just in time for the pasta to be cooked.
Drain the pasta al dente, keeping some cooking water aside. Put the pasta in the pan with the tuna sauce.
Mix everything well, adding some cooking water to better blend and make the pasta creamier.
Serve the pasta with saffron, tuna, and olives hot.
