This dish features fusilli pasta combined with a flavorful sauce made from canned tuna, olives, capers, garlic, and crushed red pepper flakes. It’s a simple yet satisfying pasta dish that can be made in just 30 minutes.
Fusilli with tuna and olives
Ingredients
- 1 pound of fusilli pasta
- 1 can of tuna in oil (5 oz)
- 1/2 cup of pitted kalamata olives, chopped
- 2 tablespoons of capers, drained and rinsed
- 2 cloves of garlic, minced
- 1/4 teaspoon of crushed red pepper flakes (optional)
- 1/4 cup of extra-virgin olive oil
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the fusilli pasta according to package instructions until al dente.
- While the pasta is cooking, heat a large skillet over medium heat.
- Add the olive oil to the skillet and heat until shimmering.
- Add the garlic to the skillet and cook until fragrant, about 1 minute.
- Add the canned tuna with its oil to the skillet and break it up into small pieces with a wooden spoon.
- Add the chopped olives, capers, and crushed red pepper flakes (if using) to the skillet and cook for 5-7 minutes until the flavors are combined.
- Reserve some of the pasta cooking water and drain the fusilli pasta.
- Add the cooked fusilli to the skillet with the sauce and toss to combine.
- If the sauce seems too thick, add a few tablespoons of the reserved pasta cooking water to the skillet to loosen it up.
- Season the pasta with salt and pepper to taste.
- Serve the fusilli with tuna and olives hot, garnished with grated Parmesan cheese, if desired.
