Pasta al tonno

Ingredienti

• 7 ounces (200g) fusilli pasta (spirals) (or penne)
• 1 tablespoon olive oil
• 1 tablespoon butter (or clarified butter)
• 1 teaspoon Italian seasoning
• 1 medium onion
• 3 cloves garlic
• 1 (14-oz. / 400ml) can crushed tomatoes (or the same amount of tomato passata)
• 1/2 cup chicken broth (or vegetable broth / water)
• 1 (5 oz /140g) can tuna (preferably tuna in olive oil)
• 14 green olives (or black / calamata olives)
• 1 teaspoon lemon juice (optional)
• salt and pepper (to taste)
• grated parmesan cheese
• chopped parsley

Preparazione

1. 1

   Cook the pasta al dente (it should have a bite to it).

2. 2

   Dice the onion, chop the garlic very finely.

3. 3

   Heat the olive oil and butter in a large pan.

4. 4

   Add the onion and cook for about 6 minutes over medium-low heat until translucent. Add the garlic and Italian seasoning, cook, stirring, for one more minute.

5. 5

   Drain the tuna using a sieve, cut the olives in half or into 3 parts.

6. 6

   Add canned tomatoes, broth, tuna and olives to the pan. Cook, stirring from time to time, over medium heat for about 10 minutes.

7. 7

   Season with salt and pepper to taste, optionally with a bit of lemon juice.

8. 8

   Toss with cooked pasta, serve with grated Parmesan cheese and chopped parsley.

9. 9

   Enjoy!