Ingredients
- 7 ounces fusilli pasta
- 1 teaspoon olive oil
- 1 small shallot, minced
- 2 ounces oil-cured black olives, drained
- 2 ounces sun dried tomatoes in oil, drained and chopped
- 1 ounce capers in brine, drained
- 1 (3 ounce) can tuna in water, drained
- 2 tablespoons grated Pecorino Romano cheese
Why This Recipe Is So Tasty
This dish comes together in no time using ingredients you likely already have on hand. It’s perfect for busy nights or when you don’t feel like making a big grocery run. Plus, it’s comforting, flavorful, and just the right amount for two people.
Best Cooking Tips
- Use good quality olive oil for better flavor.
- Don’t overcook the pasta; aim for al dente texture.
- Add a pinch of red pepper flakes if you like a little heat.
- Don’t overcook the pasta; aim for al dente texture.
- Add a pinch of red pepper flakes if you like a little heat.
Directions
Bring a large pot of salted water to a boil. Cook the pasta until it’s just tender but still has a bit of bite, about 12 minutes, stirring now and then. While the pasta cooks, warm some olive oil in a skillet over medium heat and sauté the shallot until it’s soft and translucent, around 3 to 5 minutes. Then, add the olives, chopped tomatoes, and capers to the pan, give everything a good stir, and take it off the heat. Once the pasta is done, drain it and toss it right into the skillet with the sauce. Gently mix in the tuna chunks, sprinkle on some Romano cheese, and you’re ready to serve.
How To Serve It Best
Serve with a simple green salad or steamed vegetables to add freshness. A sprinkle of grated Parmesan or fresh herbs like basil or parsley can brighten up the dish. Pair with a crisp white wine or sparkling water with lemon.
Food Storage Guide
Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to keep the pasta from drying out.
