Description
I came up with this pasta dish when cleaning out my pantry. It’s savory, delightful, and doesn’t require a lot of savvy and is quick to get on the table.
Ingredients
- 7 ounces fusilli pasta
- 1 teaspoon olive oil
- 1 small shallot, minced
- 2 ounces oil-cured black olives, drained
- 2 ounces sun dried tomatoes in oil, drained and chopped
- 1 ounce capers in brine, drained
- 1 (3 ounce) can tuna in water, drained
- 2 tablespoons grated Pecorino Romano cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water
- stirring occasionally until tender yet firm to the bite
- about 12 minutes.
- Meanwhile
- heat olive oil in a skillet and saute shallot until soft and translucent
- 3 to 5 minutes. Add olives
- chopped tomatoes
- and capers. Mix well and remove from heat.
- Drain pasta
- add to the skillet
- and toss to coat. Mix in tuna in chunks. Top with Romano cheese and serve.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 2