Pasta with Tomato Sauce, Tuna, and Black Olives

Since we use canned tuna and tomatoes for preparing the pasta, this dish is very quick to make, as we simply heat all the ingredients well. A great idea for a quick lunch or dinner.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, Macaroni

  • 0.5 piece Onion, raw

  • 2 pod Garlic, fresh

  • 400 g Tomato, pieces - can

  • 0.5 teaspoons Spices, basil, dried

  • 0.75 teaspoons Salt, table

  • 230 g Fish, tuna, in oil

  • 8 pieces Olives, black, in brine

Steps

  1. Peel and finely chop the onion and garlic. Open the cans of tuna and pour the excess oil into a bowl. Flake the tuna into smaller pieces with a fork. Slice the olives into rings.

  2. Place a pot with a large amount of water on the stove. Just before the water boils, add salt. Add the pasta to the salted boiling water and cook for 1 minute less than indicated on the package.

  3. While the pasta is cooking, prepare the sauce. Heat 1 to 2 tablespoons of the reserved oil in a larger pan, and sauté the onion until it becomes translucent. Then add the garlic and sauté for another minute or until the garlic becomes fragrant. Add the canned tomatoes to the pan. Mix well and season the sauce with basil and salt to taste. Cook the sauce over moderate heat until it thickens slightly (5 to 7 minutes). Then mix in the tuna and olives.

  4. Drain the cooked pasta well. Add it to the pan with the sauce and mix everything thoroughly. Cook the pasta with the sauce for another minute, then remove the pan from the heat.

  5. Serve the pasta on plates and enjoy. A large bowl of seasonal salad pairs well with this dish.

Nutrition Information (Per 100g)

  • Calories: 186.14 kcal
  • Fat: 2.27 g
    • Saturated Fat: 0.17 g
  • Carbohydrates: 29.19 g
    • Sugars: 0.87 g
  • Protein: 10.11 g
  • Fiber: 1.48 g

Advice

When cooking pasta, follow the rule of using 1 liter of water for every 100 g of pasta. For every liter of water, use 10 to 12 g of salt. Instead of dried basil, you can use fresh basil, and if desired, you can also season the sauce with oregano or rosemary.