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Fusilli with tuna and olives

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Italian
Servings 4 servings
Calories 590 kcal

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.