Tuna Pasta (Pasta al Tonno)

Name: Tuna Pasta (Pasta al Tonno)
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb pasta (I used trottole); 1/4 cup plain salt (for pasta water); 1 gallon water (for boiling pasta); 2 Tbsp extra virgin olive oil; 3 cloves garlic, smashed; 1 cup olives, pitted and halved (I used castelvetranos and kalamatas); 2 Tbsp capers; 2 Tbsp dried parsley (and more for garnish) (fresh parsley also works well); 14 oz can cherry tomatoes; 1 jar (or 1 can) yellowfin tuna fillets (packed in evoo, if you have it, or regular olive oil works too.); Black pepper TT; 1 Can opener; 1 pot large enough to hold at least 2 gallons; 1 Large skillet (12 inch with high sides, to reduce sauce splashing); 1 Stove; 1 Rubber spatula for stirring sauce; 1 Large slotted spoon / 1 frying spider for pasta

Brady Davis @cook_4430907

Here is a dish that is popular throughout Southern Italy. It uses mostly pantry goods.

Brady Davis @cook_4430907

Here is a dish that is popular throughout Southern Italy. It uses mostly pantry goods.

Saved

Ingredients

15 minutes

4 servings

For the Pasta
1 lbpasta (I used trottole)
1/4 cupplain salt (for pasta water)
1 gallonwater (for boiling pasta)
For the Sauce
2 Tbspextra virgin olive oil
3 clovesgarlic, smashed
1 cupolives, pitted and halved (I used castelvetranos and kalamatas)
2 Tbspcapers
2 Tbspdried parsley (and more for garnish) (fresh parsley also works well)
14 ozcan cherry tomatoes
1 jar(or 1 can) yellowfin tuna fillets (packed in evoo, if you have it, or regular olive oil works too.)
Black pepper TT
Equipment and Tools
1 Canopener
1pot large enough to hold at least 2 gallons
1Large skillet (12 inch with high sides, to reduce sauce splashing)
1Stove
1Rubber spatula for stirring sauce
1Large slotted spoon / 1 frying spider for pasta

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Steps

15 minutes

1

Follow the directions on your package to boil the pasta to al dente (9 minutes for mine), stir occassionally.
2

In the other pan, allow the evoo to ripple before adding the garlic, over medium to 3/4 heat.
3

Lightly brown the garlic on both sides, then remove. The garlic has served its purpose, at this point. Feel free to dispose of it (althought it's a tasty snack to spread it on a toasted crostino with a pinch of kosher salt).
4

Add the olives and capers. Stir gently.
5

Add the cherry tomatoes and parsley. Be sure to get as much liquid from the can into the pan. This will be the base of your sauce. Stir gently.
6

Add 1/2 cup of pasta water. The starch and salt will help to emulsify the sauce. Stir well.
7

Add your drained tuna. I prefer bitable chunks, but feel free to break your tuna into smaller pieces if you prefer. Stir gently.
8

By this time, your sauce is ready to accept your pasta, as soon as the pasta is al dente. Stir as needed.
9

Toss your pasta in this new sauce carefully. The oils and chunky ingredients can splash. The dish is ready to plate. Garnish with parsley. Buon appetito!