Tagliatelle with tuna and olives

Name: Tagliatelle with tuna and olives
Ingredients: 1 bag of tagliatelle; 1 onion; 100 g olives; 3 tablespoons of broth; 2 cans of tuna in oil; salt; pepper

Pasta/Pizza - Tagliatelle with tuna and olives by Dalia F. - Recipia

Tuna pasta is a delicious and quick choice, perfect for a hearty yet comforting meal. This simple yet flavorful recipe has its roots in home cooking traditions, where simple ingredients transform into delightful dishes filled with warmth and beautiful memories. Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes Servings: 4 Ingredients - 1 pack of tagliatelle (approximately 250 g) - 1 medium onion - 100 g olives (preferably green, but black can also be used) - 3 tablespoons of tomato puree - 2 cans of tuna in oil (approximately 300 g) - Salt, to taste - Pepper, to taste - Olive oil (for sautéing) Preparation 1. Boil the tagliatelle: In a large pot, add salted water and bring it to a boil. When the water is boiling, add the tagliatelle. Cook according to the package instructions, usually between 10 and 15 minutes, or until al dente. A helpful tip is to stir occasionally to prevent sticking. 2. Prepare the sauce: While the pasta is boiling, prepare the sauce. In a large skillet, add a few tablespoons of olive oil and heat it up. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. A tip: adding a small amount of salt at the beginning helps the onion soften faster. 3. Add the olives: Slice the olives (or leave them whole if you prefer) and add them to the skillet. Continue to sauté for another 2-3 minutes to enhance their flavor. 4. Incorporate the tuna: Drain the can of tuna from the oil and flake the tuna with a fork. Add the tuna to the skillet along with the tomato puree. Mix well and let everything cook on low heat for 2-3 minutes until the tuna is well incorporated into the sauce. 5. Finish the dish: When the tagliatelle is ready, drain it and add it directly to the skillet over the prepared sauce. Gently mix everything so that the pasta is evenly coated with the sauce. Cook everything together for another 2-3 minutes. Taste and adjust with salt and pepper as desired. 6. Serving: Serve the pasta warm, possibly with a drizzle of olive oil on top and a sprinkle of grated Parmesan cheese or fresh basil for an extra flavor boost. Helpful tips - Choosing the tuna: Opt for high-quality tuna, preferably in olive oil, for a richer taste. Avoid tuna in water, as it won’t add the same flavor to the dish. - Variations: You can add vegetables like cherry tomatoes, bell peppers, or even fresh spinach for added nutrients and color. - Perfect pairings: This tuna pasta goes wonderfully with a glass of dry white wine or a fresh green salad to balance the flavors. Nutritional information This dish is rich in protein due to the tuna, while the olives provide a healthy dose of monounsaturated fats. One serving contains approximately 500-600 calories, depending on the amount of oil and cheese used. It is a balanced meal that provides energy for the whole day. Frequently asked questions - Can I use other types of pasta? Yes, you can use any type of pasta you prefer, such as spaghetti or fusilli. - Is the recipe suitable for vegetarians? If you use tuna in the recipe, it is not vegetarian, but you can substitute the tuna with tofu or other sources of plant-based protein. - How can I store leftovers? You can store the pasta uncovered in the fridge in airtight containers, but it’s best to consume it fresh to enjoy its texture. By trying this tuna pasta recipe, not only will you enjoy a delicious meal, but you will also create pleasant memories, just as I did on my first encounter with this recipe. Enjoy your meal!

Tagliatelle with tuna and olives

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