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🍝 Creamy Pasta with Tuna, Olives, and Capers

624 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Penne Rigate 500 g
• Tuna in its own juice 200 g
• Capers 4 tsp
• Olives, black 60 g
• Shallots 2 pcs
• Garlic cloves 1 pc
• Basil, fresh 10 g
• Olive oil 2 tbsp
• Tomatoes, chopped 400 g
• Sugar 1 tbsp
• Pepper, black ground pinch
• Parmesan 40 g

Instructions

1. 1. Bring about 5 liters of water to a boil in a large pot and add salt.
2. 2. Cook the pasta in the boiling water for about 9 minutes until al dente.
3. 3. Drain the pasta and let it drip dry.
4. 4. Drain the tuna, capers, and olives in a colander.
5. 5. Halve the shallots, peel them, and slice them into thin strips.
6. 6. Peel the garlic and chop it finely.
7. 7. Slice the olives into rings.
8. 8. Wash the basil, shake off excess water, and pluck the leaves from the stems.
9. 9. Heat 2 tablespoons of olive oil in a pan over medium heat.
10. 10. Add the shallots and garlic to the hot oil and sauté them for about 2 minutes until translucent.
11. 11. Add the chopped tomatoes, sugar, and about 100 milliliters of the pasta cooking water to the pan.
12. 12. Bring the tomato sauce to a boil.
13. 13. Season the sauce with salt and pepper to taste.
14. 14. Grate the Parmesan finely.
15. 15. Fold in the tuna, olives, capers, and pasta into the tomato sauce.
16. 16. Mix everything well until evenly combined.
17. 17. Taste the dish one last time and adjust seasoning if needed.
18. 18. Serve the pasta with tuna and olives topped with Parmesan and fresh basil.

Nutrition per serving

• kcal: 624
• Protein: 33 g · Fett/Fat: 23 g · Carbs: 78 g