Pasta with tuna, capers, black olives and backed tomatoes
Maybe you remember the recipe of the backed tomatoes sauce I posted few months ago. This is a particularly tasty tomato sauce , that can be kept in pots under vacuum.
Here’s what you need:
half a kg (1 pound) of pasta penne like, half a kg (3 cups) tomato sauce in the oven (here is the link to the recipe ) or 3 cups passata, 2 tablespoons capers with their brine , 2 tablespoons black olives , 200 grams (2 cups) of tuna in oil, salt to taste .
Everything will be ready while the pasta is cooking : very fast, very good.
Boil the water and in the meantime in a nonstick pan wok like put the backed tomato sauce or the passata and capers with their brine. If you use the passata add 2 tablespoons of extra virgin olive oil , which is already there instead if you use tomatoes made by you 🙂
Heat over low heat.
When the water boils, add salt and the pasta , cooking it for half the time it takes to cook al dente .
Now transfer the partially cooked pasta in the sauce pan using a ladle colander and keeping the cooking water.
Continue cooking the pasta, stirring well and adding some of the cooking water if needed.
At the very last minute add the crumbled tuna and olives.
Stir, turn off the heat and voila within a few minutes you will have prepared a delicious dish.
Buon appetito, enjoy it .