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🍝 Pasta with tuna, dried tomatoes and olive sauce

701 kcal · 30 min · 4 servings

Ingredients

• 400 g shell pasta
• salt
• 4 tomatoes
• 50 g dried tomatoes (preserved in oil)
• 2 garlic cloves
• 2 shallots
• 3 tbsp olive oil
• 50 g black olives (pitted)
• 1 tbsp capers
• a splash of dry white wine
• 400 g tuna can (in its own juice)
• pepper (from the mill)
• basil (for garnish)
• 2 tbsp freshly grated parmesan

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Cook the pasta in this water al dente (firm to the bite) according to the package instructions.
3. 3. Wash the fresh tomatoes thoroughly.
4. 4. Cut the fresh tomatoes into quarters.
5. 5. Remove the seeds from the tomato quarters.
6. 6. Dice the tomato flesh into small pieces.
7. 7. Finely chop the dried tomatoes.
8. 8. Peel the garlic and the shallots.
9. 9. Dice the garlic and the shallots.
10. 10. Heat oil in a large pan.
11. 11. Sauté the garlic and shallots in the hot oil for a short time.
12. 12. Add the diced fresh tomatoes to the pan.
13. 13. Add the chopped dried tomatoes to the pan.
14. 14. Add the olives to the pan.
15. 15. Add the capers to the pan.
16. 16. Stir all ingredients well together.
17. 17. Deglaze the mixture with the wine.
18. 18. Let the sauce simmer for 2 to 3 minutes.
19. 19. Add the tuna to the sauce.
20. 20. Stir in the tuna.
21. 21. Season the sauce with salt.
22. 22. Season the sauce with pepper.
23. 23. Let the sauce simmer for another 2 to 3 minutes.
24. 24. Drain the pasta.
25. 25. Add the sauce to the drained pasta.
26. 26. Garnish the dish with fresh basil.
27. 27. Sprinkle the dish with Parmesan cheese.
28. 28. Serve the pasta warm.

Nutrition per serving

• kcal: 701
• Protein: 37 g · Fett/Fat: 28 g · Carbs: 74 g