The tuna, tomato, and olive pasta is a simple, quick, and tasty first course: a recipe you can prepare just while the pasta is cooking. With this sauce, the ideal choice would be spaghetti, but this time I chose mezze maniche because short, ridged, and hollow pasta gathers the sauce that wraps around it like a cream. Just the thought makes me hungry again. And what are you waiting for to try this tuna, tomato, and olive pasta?
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.6 oz mezze maniche
- 5.3 oz peeled tomatoes
- 1/2 onion
- 1.1 oz Taggiasca olives
- 3.5 oz canned tuna (in oil)
- 2 tbsp extra virgin olive oil
- to taste basil
- to taste salt
Tools
- 1 Cutting board
- 1 Knife
- 1 Food mill
- 1 Low-sided saucepan
- 1 Pasta pot
Steps
Peel and chop the onion. Pass the peeled tomatoes through the food mill. In a low-sided saucepan, sauté the chopped onion with the oil, then add the tomatoes and a few basil leaves. Season with salt and cook over low heat for twenty minutes. Add the drained tuna and Taggiasca olives and let it flavor for a few minutes. Cook the pasta in plenty of boiling salted water, drain it al dente, and transfer it to the saucepan with the sauce. Mix, let it flavor, add some fresh basil leaves torn by hand, and serve at the table.
