Tuna pasta

Name: Tuna pasta - Semenica P.
Ingredients: 100g pasta (I used tagliatelle) 1 can of tuna 1/2 onion 1 tablespoon capers 1 clove of garlic 2 tablespoons tomato sauce a few olives fresh parsley olive oil salt pepper

Pasta/Pizza - Tuna pasta by Semenica P. - Recipia

Sometimes I like to make something quick, without dirtying many dishes or spending too much time at the stove. Pasta with tuna, capers, and tomatoes is the recipe I often return to on such days. I don’t need many ingredients, and everything happens in one pot and one pan. I’ve learned along the way that I don’t need to complicate things for it to taste good. Quick info Total time: 20-25 minutes Servings: 2 Difficulty: easy Recipe type: quick main dish, suitable for lunch or dinner Ingredients 100 g pasta (I use tagliatelle, but any type works) 1 can of tuna in oil (drained) 1/2 onion 1 tablespoon capers 1 clove of garlic 2 tablespoons tomato sauce A few olives Fresh parsley Olive oil Salt Pepper Preparation method 1. Fill a pot with water, add a little salt, and bring it to a boil. When it’s boiling, add the pasta. Follow the cooking time on the package. 2. While the pasta is boiling, finely chop the onion and crush the garlic. Place them in a pan with a little olive oil and let them soften over low heat. They shouldn’t color, just become soft. 3. Drain the tuna well from the oil and add it to the onion and garlic. Cut the capers in half and add those too. Mix and let everything heat together. Sprinkle in some pepper. 4. Add the 2 tablespoons of tomato sauce over the mixture. Stir again and let it simmer on low heat for about 5 minutes. No extra salt is needed, as the ingredients are already quite salty. 5. When the pasta is ready, drain it quickly, but keep a little of the cooking water. Add the pasta to the tuna sauce and mix well to coat. 6. Add 2-3 tablespoons of the pasta cooking water to help bind everything together. 7. Slice the olives to your preference (rounds or lengthwise) and add them over the pasta, along with the chopped parsley. Mix briefly and serve while warm. Why I make this recipe often It’s one of those recipes that I can easily adapt, I don’t need many special ingredients, and it’s filling. I like that I can prepare it in 20 minutes without too many steps. If I have all the ingredients on hand, I hardly have to think about it. Tips and variations Tips If you use thicker pasta, you might need to keep a bit more cooking water. The salty capers and olives really enhance the flavor, so be careful with the salt. Substitutions You can use any type of pasta, from penne to spaghetti. If you don’t have tomato sauce, you can use finely chopped canned tomatoes, but keep in mind they will need to cook down a bit longer. Variations You can add a bit of chopped chili if you want it spicier. Sometimes I also add a little lemon juice at the end for an extra freshness. Serving ideas It’s good as soon as it’s ready, but it also goes well with a bit of grated cheese on top (parmesan or pecorino). A slice of plain bread on the side is nice if you want to “clean” the sauce from the plate. Frequently asked questions 1. Can I use tuna in water instead of tuna in oil? Yes, but I recommend adding a little olive oil when sautéing, so the sauce doesn’t turn out too dry. 2. Can I omit the capers or olives if I don’t have them? Yes, but it will lack flavor. If you don’t have capers, you can add more olives or vice versa. 3. What type of tomato sauce should I use? Any kind, just make sure it’s not too sour or too sweet. I prefer a simple one without too many spices. 4. Can I make the recipe with canned salmon? You can, but the taste will be different. Canned salmon isn’t as salty or intense as tuna. 5. Can I make this recipe with whole grain pasta? Yes, but the cooking time may differ, so check the package. Nutritional values Approximately, per serving: 350-400 kcal, protein: 22-25 g, carbohydrates: 45-50 g, fats: 10-13 g. Values vary depending on the type of pasta and tuna used. The salt content is moderate to high due to the capers and olives. Storage and reheating I do not recommend keeping the pasta for long, as the texture will not be the same after reheating. However, if you have leftovers, you can store them in the fridge for a day in a sealed container and reheat briefly in a pan with a little water. The taste remains good, but the pasta becomes softer. I prefer to make it fresh.

Tuna pasta

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