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🍝 Tuna Pasta

622 kcal · 30 min · 4 servings

Ingredients

• 200 g tuna in its own juice
• 75 g green olives (with stone)
• 175 g penne (preferably whole grain)
• salt
• 1 onion
• 250 g tomatoes (3 tomatoes)
• 0.5 bunch basil
• 2 tbsp olive oil
• 20 g capers (jar)
• 100 ml tomato juice
• pepper

Instructions

1. 1. Open the can of tuna and drain the water or oil completely.
2. 2. Slice the olives into thin rounds.
3. 3. Bring a large pot of water to a boil and add some salt.
4. 4. Add the pasta to the boiling water and cook until al dente.
5. 5. Peel the onion and cut it into very small cubes.
6. 6. Wash the tomatoes thoroughly.
7. 7. Cut the tomatoes into quarters and remove the hard stem ends.
8. 8. Remove the seeds from the tomatoes and chop the flesh into coarse cubes.
9. 9. Wash the basil and shake off excess water.
10. 10. Pluck the leaves from the stems and chop them finely.
11. 11. Heat the oil in a large pan over medium heat.
12. 12. Add the onion cubes to the pan and sauté for about one minute until translucent.
13. 13. Add the tomato cubes and sauté for another minute.
14. 14. Add the olives, capers, and tomato juice to the pan.
15. 15. Let the sauce simmer on low heat for five minutes.
16. 16. Add the drained tuna to the sauce.
17. 17. Let the tuna simmer until it is completely heated through.
18. 18. Drain the pasta in a colander and let it drain well.
19. 19. Toss the pasta with the tomato sauce in the pan.
20. 20. Season the pasta to taste with salt and pepper.
21. 21. Serve the pasta and garnish with the fresh basil.

Nutrition per serving

• kcal: 622
• Protein: 30 g · Fett/Fat: 28 g · Carbs: 59 g