PASTA CON TONNO

Not necessarily what comes to mind when thinking of an Italian pasta dish, Pasta con tonno (pasta with tuna fish) is actually one of the typical  "quick meals" when pressed for time.
Several variations exist, with tomatoes, garlic or onion, olives, capers or anchovies.

Mine is a "white" version (no tomatoes) with olives.

Make sure to serve and eat as soon as it is ready, as the pasta quickly dries up.

INGREDIENTS:

1 lb of pasta (penne, farfalle, rigatoni, etc.)

2 tins of tuna in olive oil

2 large cloves of minced garlic

About 20 fresh olives (I used green and Kalamata)

2 fresh lemons

chopped parsley

Extra -virgin olive oil

Salt and pepper

Fresh chopped parsley


Start by bringing your pasta water to a boil.

In the meanwhile, sautée the minced garlic in a skillet, just a few minutes on medium heat,  making sure it does not burn.

Add the tuna fish, including its own oil from the tin. Break up the chunks with a fork. Add the olives, chopped or whole, as you prefer, and the juice of two fresh lemons.

Flavor to taste with salt and pepper and simmer for about 5 minutes.

Cook the pasta according to package directions. Drain and toss with the tuna sauce. Sprinkle with fresh chopped parsley.

Serve and eat immediately.