Spaghettini with tuna, capers and black olives
Spaghettini with tuna, capers and black olives is a quick and easy first course. Ready in the cooking time of the pasta, but at the same time delicious, I prepare them often, I always have a few cans of tuna and olives at home, they solve several last-minute lunches for me. I often enjoy varying the basic recipe a bit, perhaps replacing the tuna with mackerel, or changing the type of olives, if you like them you can also add a few pieces of sun-dried tomatoes. The secret of this very simple spaghettini dish is to finish cooking in a pan, to absorb all the aromas, I recommend not to overcook the pasta.
Ingredients
180 g spaghettini10/15 cherry tomatoes100 g tuna in oil10 pitted black olives1 tbsp desalted capers2 anchovy fillets in oilparsleyextra virgin olive oilgarlic and chili pepper salt
Preparation
Dip the spaghetti in plenty of salted water. In a frying pan, add the anchovies, capers and pitted olives and cook for another 2 minutes. Next, add the tuna in oil, chopped cherry tomatoes, parsley, salt and pepper and leave them on the heat for 5-6 minutes. Fry oil, garlic and chili pepper together with the anchovies and capers. Add the drained tuna and olives, cook for a couple of minutes. Drain the spaghetti al dente and pour them into the pan, cook for a couple of minutes, sprinkle with chopped parsley and serve.
Spaghettini with tuna, capers and black olives is a quick and easy first course. Ready in the cooking time of the pasta, but at the same time delicious, I prepare them often, I always have a few cans of tuna and olives at home, they solve several last-minute lunches for me. I often enjoy varying the basic recipe a bit, perhaps replacing the tuna with mackerel, or changing the type of olives, if you like them you can also add a few pieces of sun-dried tomatoes. The secret of this very simple spaghettini dish is to finish cooking in a pan, to absorb all the aromas, I recommend not to overcook the pasta.
Ingredients
180 g spaghettini
10/15 cherry tomatoes
100 g tuna in oil
10 pitted black olives
1 tbsp desalted capers
2 anchovy fillets in oil
parsley
extra virgin olive oil
garlic and chili pepper
salt
Preparation
Dip the spaghetti in plenty of salted water. In a frying pan, add the anchovies, capers and pitted olives and cook for another 2 minutes. Next, add the tuna in oil, chopped cherry tomatoes, parsley, salt and pepper and leave them on the heat for 5-6 minutes. Fry oil, garlic and chili pepper together with the anchovies and capers. Add the drained tuna and olives, cook for a couple of minutes. Drain the spaghetti al dente and pour them into the pan, cook for a couple of minutes, sprinkle with chopped parsley and serve.
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