Tjestenina s Tunom i Maslinama (Tuna Pasta with Olives)
85% autentično · Mediterranean
A flavorful variation of tuna pasta, enhanced with the briny taste of olives and capers, offering a slightly more complex flavor profile.
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Sastojci
- Penne or Fusilli400g
- Canned Tuna in Olive Oil2 cans (approx. 150g each, drained)
- Kalamata Olives100g, pitted and halved
- Capers2 tbsp, drained
- Garlic3 cloves, thinly sliced
- Extra Virgin Olive Oil5 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 cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté until golden brown, about 2-3 minutes. Be careful not to burn.
- 3
Add the drained tuna, halved olives, and capers to the skillet. Stir gently and cook for 2-3 minutes until the tuna is heated through.
- 4
Add the drained pasta to the skillet. Toss well to combine all ingredients.
- 5
Add a splash of reserved pasta water to create a light sauce, tossing until the pasta is coated. Season with salt and black pepper to taste.
- 6
Stir in most of the chopped parsley, reserving some for garnish. Serve immediately.
