TUNA PASTA with olives, capers and tomato sauce

Tuna pasta is one of the most famous Italian comfort food! There are several version of this recipe. Today I prepared it with tomato sauce, capers and black olives. The most important think to prepare a tasty tuna pasta is add the canned fish just 5 minutes before toss and serve. Even if the sauce is perfect just cooked, the day after will be even more tasty! Just prepare the sauce one day in advance and toss with the pasta just before eating.

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• 13 oz (380 g) pasta
• 10 oz (280 g) tuna in oil
• 28 oz (800 g) tomato puree
• 2 cloves of garlic
• ¼ red onion
• 6 oz (170 g) pitted black olives
• 2 tbsp capers in vinegar
• 4 tbsp extra virgin olive oil
• 6 leaves of fresh basil
• ⅓ tsp cayenne pepper
• to taste table salt
• 5 tbsp cooking salt

TOMATO SAUCE

Slice finely the red onion, then peel and crush the garlic cloves. Place a saucepan with the oil and cayenne pepper inside over medium heat. When the oil is hot, but not smoky, sauté onions and garlic until translucent. Add 3 basil leaves and stir fry  a couple of minutes, then add the tomato puree and black olives. Cover the pan with a lid and cook over low heat 20 minutes.

TUNA PASTA

Pour the cooking salt into a pot full of water and bring it to boil. Cook the pasta and drain it “al dente”. Meanwhile, rinse the capers in water and drain the tuna. Pour tuna and capers into the sauce and cook over medium heat 5 minutes stirring continuously.

FINISHING

Toss the pasta into the sauce stirring vigorously. Finish tuna pasta with the rest of basil leaves reduced into pieces. Serve tuna pasta very hot.    

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