A can of tuna and a packet of pasta are pantry staples I always make sure I have. The type of pasta used doesn’t matter as this recipe works well with any shape. I prefer linguine which is what I used here.

What You’ll Need - Serves 2

  • 200g pasta

  • 1 can (170g) shredded or chunky tuna in brine

  • 1 cup white wine

  • 1/2 onion

  • 4 garlic cloves

  • 2 cups of cherry tomatoes

  • 60g pitted kalamata olives

  • 1 tsp red chili flakes (or more to your taste)

  • 2 tsp smoked paprika

  • 2 tsp dried oregano

  • 1 cup pasta water

  • salt and pepper to taste

  • Chopped parsley for garnishing.

Prep - 10 minutes

  • Finely dice the onion and garlic

  • Chop the olives and tomatoes into halves.

  • Drain the tuna from the brine.

Let’s Get Cooking - 20 minutes

  • In a large pot, cook your pasta as per the packet instructions.

  • In another pot or pan, heat olive oil (or any oil you use for cooking) on medium heat.

  • Add the onions and cook until soft and then add your garlic and chili flakes then combine until fragrant.

  • Add the tomatoes to the pan and pour in the white wine.

  • Allow the sauce to simmer allowing the wine to cook off while softening the tomatoes.

  • Once the tomatoes are soft, add the paprika and oregano and combine.

  • Add a cup of the water your pasta is cooking in.

  • Add the tuna and olives. Combine gently making sure not break the tuna up further. You still want to see chunks of the tuna throughout the pasta.

  • Taste for salt and season accordingly with salt and pepper.

  • At this point, your pasta should be cooked. Add the pasta to the sauce with half a cup of the pasta water.

  • Add the chopped parsley and combine well.

  • Serve and enjoy.

Love,

V

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