Did you just get home at the last minute and don’t know what to put on the table? With few ingredients, those that we all keep on the shelf, you can prepare a delicious Tomato Pasta with Tuna, Olives, and Capers. At the same time you put the water for the pasta on the stove, you prepare the sauce, 15 minutes and the first course is ready! Follow me in the kitchen . . .
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 3People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8.5 oz pasta (your choice)
- 1.35 tbsps extra virgin olive oil
- 14 oz cherry tomatoes
- 1 clove fresh garlic
- 4 fillets anchovies in oil
- 1 tbsp capers in salt
- 20 Taggiasca olives (pitted)
- 7 oz natural tuna
- 1 pinch dried oregano
- Fresh chili pepper (if desired)
- A few sprigs parsley
Tools
- Kitchen scale
- Cutting board
- Pot
- Pan Ø 10.2 in
Steps
Before starting the sauce, put a pot of water on the stove. Wash the cherry tomatoes and cut them into pieces. Put the capers in a strainer and rinse them. In a pan, pour a sufficient amount of oil and prepare a sauté with capers, the chopped garlic clove, and anchovy fillets. Meanwhile, the water will boil, so salt it and throw in the pasta.
In the pan with the sauté, pour in the cherry tomatoes, Taggiasca olives, and the drained and crumbled tuna. Do not add salt and taste it anyway.
Season with oregano, the chopped chili (if desired) and leave on low heat with the lid on. As soon as the pasta is ready, drain it and pour it into the sauce. Toss it over high heat and serve the Tomato Pasta with Tuna, Olives, and Capers sprinkling a little chopped parsley.
