Tjestenina s Tunom (Classic Tuna Pasta)
Tradicionalno jelo · Mediterranean
A timeless and simple pasta dish featuring tuna, tomatoes, garlic, and olive oil, showcasing the fresh flavors of the Mediterranean.
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Sastojci
- Spaghetti or Linguine400g
- Canned Tuna in Olive Oil2 cans (approx. 150g each, drained)
- Cherry Tomatoes250g, halved
- Garlic3 cloves, minced
- Extra Virgin Olive Oil4 tbsp
- Fresh Parsley2 tbsp, chopped
- Saltto taste
- Black Pepperto taste
- Waterfor boiling pasta
Koraci
- 1
Cook pasta in a large pot of boiling salted water according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- 2
While pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3
Add halved cherry tomatoes to the skillet and cook until they begin to soften and release their juices, about 5-7 minutes.
- 4
Stir in the drained tuna, breaking it up gently with a spoon. Cook for 2-3 minutes until heated through.
- 5
Add the drained pasta to the skillet with the tuna and tomato mixture. Toss to combine.
- 6
Add a splash of the reserved pasta water to create a light sauce, tossing until the pasta is well coated. Season with salt and black pepper to taste.
- 7
Stir in the chopped fresh parsley just before serving.
