Ingredienti:

  • 320g Pasta (spaghetti, penne, fusilli)
  • 3 liters Water
  • 30g Coarse Salt
  • 160g Tuna in olive oil, drained (tonno sott'olio, scolato)
  • 2 tablespoons Olive Oil (extra vergine)
  • 1 clove Garlic, minced (aglio, tritato)
  • 250g Cherry Tomatoes, halved or quartered (pomodorini, tagliati a metà o in quarti)
  • 50g Black Olives, pitted and halved (olive nere denocciolate, tagliate a metà)
  • 1 tablespoon Capers, drained (capperi, scolati)
  • 1/4 teaspoon Red Pepper Flakes (peperoncino in fiocchi, optional)
  • Juice of 1/2 Lemon (succo di mezzo limone)
  • Fresh Parsley, chopped (prezzemolo fresco, tritato, for garnish)
  • Salt and Black Pepper to taste (sale e pepe nero q.b.)

Istruzioni:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (about 8-10 minutes). Reserve about 1/2 cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant (about 30 seconds).
  3. Add halved cherry tomatoes to the skillet and cook until slightly softened (about 5 minutes). Add drained tuna, olives, capers, and red pepper flakes (if using). Cook for another 2-3 minutes, stirring occasionally.
  4. Drain the pasta and add it to the skillet with the tuna sauce. Toss to coat. Add a splash of reserved pasta water if needed to create a creamier sauce.
  5. Stir in lemon juice and season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.