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🍝 Pasta with Tomatoes, Olives, and Tuna

603 kcal · 30 min · 4 servings

Ingredients

• 500 g Linguine
• 1 Shallot
• 1 Clove of garlic
• 2 tbsp Olive oil
• 500 g peeled tomatoes (can)
• ground chili powder
• Salt
• Pepper (from the mill)
• 80 g black olives (pitted)
• 125 g Tuna (can), in its own juice
• chopped parsley (for sprinkling)

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the pasta in this salted water until al dente (firm to the bite), as indicated on the package.
3. 3. Peel the shallots and the garlic.
4. 4. Finely chop the shallots and the garlic.
5. 5. Heat olive oil in a large pan.
6. 6. Sauté the chopped shallots and garlic in the oil.
7. 7. Crush the canned tomatoes.
8. 8. Add the crushed tomatoes to the pan.
9. 9. Continue to simmer the tomatoes with the shallots and garlic.
10. 10. Season the sauce with chili, salt, and pepper.
11. 11. Add the olives to the sauce.
12. 12. Simmer the olives briefly.
13. 13. Drain the tuna.
14. 14. Break the tuna into small pieces.
15. 15. Gently fold the tuna into the sauce.
16. 16. Drain the pasta.
17. 17. Let the pasta drain for a short moment.
18. 18. Mix the pasta with the sauce.
19. 19. Divide the pasta onto plates.
20. 20. Sprinkle the dish with parsley.
21. 21. Serve the pasta warm.

Nutrition per serving

• kcal: 603
• Protein: 24 g · Fett/Fat: 14 g · Carbs: 92 g