Pasta Al Tonno With Olives Recipe
  Add Step-by-Step Photos
|
Nemo / All my dishes 2 years, 1 month ago
This is a really simple pasta dish i made using ingredients i had at home. The sauce contains tuna, black olives, garlic and parsley. Yum! Everybody loved it!
Prep:5m Cook:30m Servings:4
|
 Nemo |
|
||
Fans
Ingredients
- 500g pasta - i use Tortiglioni or Fusilli for this sauce
- 1 tin of peeled and chopped tomatoes (pulp)
- 2 x 80g tins of tuna - i use tuna in olive oil, but brine is ok too, drained
- 1/2 bottle of tomato puree (or use a second tin of tomato pulp)
- 12 pipless black olives - cut into rings, i make 3 rings per olive
- 1 small clove of garlic - chopped into tiny pieces, i use a garlic crusher
- 1 block of Knorr vegetable stock
- A bunch of parsley - cleaned and chopped
Directions
- Fill a large pot with water and put on high heat, while waiting for this to come to boil, continue preparing the sauce:
- In a non-stick pan add the olive rings, drained tuna and both tomato pulp and tomato puree.
- Bring it to boil stirring occasionally.
- Add the chopped garlic and the veg stock.
- Keep it boiling on low heat till pasta is done.
- When the water is boiling add 2 table spoons of salt and add the pasta.
- Keep it boiling on high stirring occasionally to keep pasta from sticking together.
- Follow cooking time displayed on packaging, drain when “al dente”.
- Remove sauce from heat and add the chopped parsley.
- Add some of the sauce to the drained pasta and mix.
- Place pasta on serving plates and scoop additional sauce over each one.
- Serve right away.
Recent Gawkers
Add a Comment
You must be logged in to comment on a recipe. Login
nemo 2 years, 1 month ago said:
WINE:
A slight variation, when I have it on hand, I add 1.5 glasses of white wine to the tuna and olives, mix well and let it cook for 2 minutes before adding the tomato pulp and puree.
CHEESE & PEPPER:
This dish goes down well with lots of freshly grated pepper added. My dad loves it with freshly grated Parmesan cheese on top although that is not very Italian ;) They don't mix cheese and fish!
I believe its the taste that matters, not the rules ^_^
nemo 2 years ago said:
I made this again last night, a variation:
Instead of parsley I used 1 and 1/2 teaspoon of dried origanum and about 20 olives instead of 12 - used them up before they expired and added 1 small red chili pepper cut into rings ;)
It came out really really good! And letting the sauce cook before you prepare the pasta water so it cooks all that extra time really makes the sauce that much richer and tastier ;)
Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Groups
You need to be logged in to add a recipe to a groupRelated Menus
Related Tags
Chili Dog Recipe - Pastry Dessert Recipes - Breakfast Bread Recipe - Easy Spinach Dip Recipe - Tuna Casserole - Pickled Mushrooms - Muffin - Chicken Strata - Delicious Recipes - How To Make Guacamole - Albondiga Soup - How To Make Mixed Lomein Recipe - Carrot Cak - Tuna Casserole - Receipt For Cheeseburger Pie - Torttilla Wraps - Pasta Salad - Country Red Eye Gravy - Jell-o Christmas - Pasta Salad - Soul Food Recipe For Macaroni And Cheese - Sangria With Triple Sec -
chezzane 2 years, 1 month ago said:
Fusili ma fav. i simply luv it...muaaaaah!!!
zena824 2 years, 1 month ago said:
Ive never had tuna in my pasta sauce....
nemo 2 years, 1 month ago said:
WINE:
A slight variation, when I have it on hand, I add 1.5 glasses of white wine to the tuna and olives, mix well and let it cook for 2 minutes before adding the tomato pulp and puree.
CHEESE & PEPPER:
This dish goes down well with lots of freshly grated pepper added. My dad loves it with freshly grated Parmesan cheese on top although that is not very Italian ;) They don't mix cheese and fish!
I believe its the taste that matters, not the rules ^_^
trackwidow 2 years ago said:
This sounds great! I love all of the ingredients in it. I've heard of the no cheese with fish rule. I do agree that it's your tastes that matter, not rules. The addition of wine sounds great too.
whuebl 2 years ago said:
We've got a lots of tuna so this sounds like a great dish! Maybe sometime this week...
nemo 2 years ago said:
I made this again last night, a variation:
Instead of parsley I used 1 and 1/2 teaspoon of dried origanum and about 20 olives instead of 12 - used them up before they expired and added 1 small red chili pepper cut into rings ;)
It came out really really good! And letting the sauce cook before you prepare the pasta water so it cooks all that extra time really makes the sauce that much richer and tastier ;)
annieamie 1 year, 9 months ago said:
Now this is a recipe! I can't wait to try this. The flavors of the ingredients must be incredible when blended together! Thank you for taking the time to post this recipe.
trigger 1 year, 9 months ago said:
Nemo another great recipe, one question do you use imported Italian Tono or any tuna in olive oil?
I like your comment about adding extra olives
Michael