This recipe is from one of our Foodies, Peggy Droesch. Pasta with Tuna & Dried Olives, (adapted from a New York Times recipe by Martha Rose Shulman) Peggy has since fine tuned this recipe, for the latest, go here.
1 7-oz can chunk light tuna in water, drained…
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
1-1/4 c. marinara sauce
5 or 6 sprigs of fresh Italian parsley, chopped
1/2 tsp. dried red pepper flakes
1/2 c. Penna Olivasecca Dry Pitted Olives
12 oz. pasta – pick a shape that holds sauce well
freshly grated Parmesan
1. Put a big pot of water on to boil for your pasta.
2. In a large pasta bowl, break up the tuna.
3. Heat olive oil in a small saucepan over medium heat; add garlic & cook until fragrant. Add to the tuna along with the parsley; stir to combine, & set aside.
4. Add marinara to the saucepan, heat through & season to taste. Add red pepper flakes & olives, & simmer a couple of minutes. Set aside.
5. When the water is boiling, add a heaping tablespoon of salt & the pasta. Cook until al dente. Drain, reserving 2 or 3 tablespoons of pasta water. Add reserved water to tuna mixture & stir.
6. Transfer drained pasta to the bowl. Add tomato sauce, toss everything together & serve. Pass freshly grated Parmesan at the table.
From our “Recipes of the Foodies of GreatOlives” Facebook page.