Sunday, January 20, 2019

Tuna Pasta with Tomato and Olives Recipe






Tuna Pasta with Tomato and Olives Recipe




Prep the ingredients while the pasta water is heating. If you are subbing onions for the shallots, mince them and let them cook a few minutes before adding the garlic and red pepper flakes.
If you are using water-packed, not oil-packed tuna, add a couple more tablespoons of olive oil to the sauce. You may also want to add a minced anchovy.

INGREDIENTS

  • 12 ounces short pasta (shells, macaroni, rigatoni)
  • Salt for pasta water
  • 3 Tbsp olive oil (plus 2 Tbsp if you are using tuna packed in water)
  • 1/4 cup chopped shallots (can sub onion)
  • 2  teaspoons mince garlic
  • 1/2 teaspoon red pepper flakes
  • 2 5-ounce cans tuna packed in olive oil, drained
  • 1 14-ounce can crushed tomatoes
  • 1/4 cup chopped kalamata olives
  • 1 teaspoon capers
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (more to taste)
  • 1/4 cup shredded Parmesan
  • 1 Tbsp chopped fresh parsley


METHOD


1 Bring pasta water to a boil: Bring 4 quarts of salted water to a boil (add 1 Tbsp salt for every 2 quarts of water). While the water is heating, prep the ingredients and start the sauce.
2 Sauté shallots, garlic, red pepper flakes: Heat 3 Tbsp of olive oil in a large sauté pan on medium heat. Once the oil is hot, add the chopped shallots, minced garlic, and red pepper flakes at the same time to the pan. Let cook for about 30 seconds.
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Full method: Click here