✔ pasta - 250 g
✔ canned tuna - 1 can (170 g)
✔ cheese - 100 g
✔ olives - 12 pcs.
✔ onion - 1/3 pcs.
✔ tomato - 1 pc.
✔ garlic - 1 clove
✔ butter - 1 tsp.
✔ vegetable oil - 1 tbsp.
✔ salt - 1 tbsp.
✔ pepper - 1 pinch
✔ basil - 1/2 tsp.
✔ oregano - 1/2 tsp.
Pasta is one of the most varied and simple meal options, which is why it is popular with people in almost all corners of the world.
We love tasting different pasta options and add-ons, too. So our site has already published classic lasagna and spaghetti with seafood, and this recipe will focus on tuna pasta. This is one of the easiest pasta recipes that requires no more than 15 minutes of personal time.
To start, we put water under the pasta. I will cook farfalle (250 g), flat pasta in the shape of butterflies, but you can use any others you like. The ideal amount of water for cooking pasta is 1 liter per 100 grams of dry products. Therefore, I recommend always boiling in a large pot, so that nothing sticks together and does not turn into a pie.
While the water is boiling, begin to prepare the gravy. Preparation of the sauce begins with frying onion (⅓ pcs.) and garlic (1 clove).
I recommend using a mixture of vegetable oil (1 tbsp) and butter (1 tsp). This combination gives a gorgeous creamy flavor, while not burning at medium heat.
Finely chop the vegetables and fry over low heat. We achieve transparency and the appearance of golden color. At this stage, the onion loses its spice, while the garlic will fully develop its flavor and pass it to the oil.
By this time you should have water boiling, so add salt (1 tbsp) and paste to it.
While the pasta is boiling it should be stirred several times, so that it does not stick to the bottom.
In the meantime, continue to prepare the gravy. To do this, finely dice the tomato and put it in the pan with the onion.
We also need to add tuna and olives. Canned tuna comes in two varieties – whole pieces and mush. For the pasta recipe, it is better to take pieces, so that the final dish has a taste of fish. Put only the meat in the sauce, do not pour the liquid out.
It is better to choose non-sour olives. I will use black olives, as they almost always have a sweet taste that goes well with seafood. If the olives are seedless, we cut them into 4 parts, but if they have a seed, we carefully cut off the pulp with a knife.
Add a pinch of salt, mix well and fry for a few minutes.
The pasta should already be al dente, that is, almost ready, but a little elastic inside, so we move on to the next step. Pour half a scoop of pasta water to the dressing to make the sauce liquid and pour in the pasta itself, from which we have drained the water.
Stir the pasta with the tuna and vegetables in the pan, and let stand for another 1-2 minutes on the heat to let all the flavors come together.
The best way to serve pasta is with grated cheese. I like creamy, delicate cheeses like Gouda best, but you can also try hard sharp cheeses like Parmigiano-Reggiano. Allow the cheese to melt for a while, and then you’re ready to eat.
Pasta with tuna turns out very tender, with a pronounced flavor of fish and olives. Despite the fact that the recipe is simple and very fast, this version of pasta is perfect even for the festive table. I also note that the dish is suitable for the diet, because it does not contain anything harmful, especially if the pasta is made from durum wheat or whole wheat flour.
Bon appetit! Don’t starve 😋