Pasta with Olives and Tuna
This recipe is based on something my mother used to make for me when I was a child. I can remember vividly siting on the back door steps of our childhood home, with all the dachshunds around us, eating this dish out of Chinese bowls. It's yummy and even people who aren't big fish eaters love it. Another great plus of this recipe is that it can normally be thrown together with things that are hiding in your pantry cupboard.Print
What you'll need
The measurements here make enough for two hungry people.
1 can of Olive Oil Tuna
1 small finely chopped Onion
4 Garlic cloves finely chopped
1 cup water Tinned Black Olives (stoned)
¼ cup Chopped Oil Preserved Black Olives
¼ Cup Capers
1 tbsp Chopped Parsley
Pasta of your choice for two
- Sauté the Onions and Garlic until soft and a little brown on the edges.
- Add the Capers, all the Olives and stir. After a few minutes add the strained tuna and mix. Leave on a low heat to infuse with the flavours while you cook your pasta.
- Place your pasta is boiling water to cook, with a good pinch of Salt and a tsp of Olive Oil.
- Remove the tuna olive mix from the heat and stir in the chopped Parsley and lots of Salt and Pepper.
- Strain the Pasta, serve with the tuna olive mix on top and lots of Parmesan.