Here in Italy it’s very common to use canned Tuna, it usually is in Olive Oil it renders the tuna more tasty and tender. You can always find either a salad or pasta dish with tuna. It’s quite delicious and healthy. This is a recipe that I developed a while back, I think I was about 18 I lived alone and I used to make it especially in the summer because it was light and easy to make. My friends would come over and we used to sit around and eat this and then get on with our day. They used to say that they loved this dish just as much as I did.

Everyone here in Italy has a version of this dish and they make it however they like, some add tomato sauce, some forfeit the olives, some add capers, and some just get the can and throw it on top of the cooked pasta without anything else; so as you can see it’s really optional and you can do however you like. I like it this version but in general I think that this dish is a fantastic way to eat something nutritional and light. Omega-3’s are very important in our diet and this is a simple way of getting them. I hope that you enjoy this dish and remember let’s be creative. I love spicy foods, so as you’ve probably noticed just about now there is always something spicy in my dishes, feel free to leave that out, it will taste just as good…that is one thing that I can’t seem to give up: my capsaicin. I love it!

Enjoy

Serves 2 – 3

Ingredients:

250 gr. Mezzemaniche*

2 cans Light Tuna (in Olive oil if possible), drained

6 Cherry tomatoes

5-6 Black olives (sliced)

½ Garlic clove

Chilies (optional)

Handful Parsley (chopped)

Olive oil

Salt to taste

Place a medium-sized pot of salted water to boil.

In a separate small pot put some water to boil, toss in your cherry tomatoes and allow to boil for about 2-3 minutes, just enough to get the sherry tomato skin off, drain and start to peel. Place on a cutting board and slice in half, over your kitchen sink squirt out the seeds and place the tomatoes aside.

In a pan over medium heat pour in some olive oil, just enough to cover the bottom of the pan, put your garlic (do not slice, you just want the aroma); allow 2 minutes to go by and join the tomatoes, allow to simmer for about 5 minutes and then add the rest of your ingredients, tuna, olives, chilies, parsley and salt; allow to cook at low heat for about another 5 minutes and then turn off heat and allow to rest.

In the meantime your pot of water should be boiling, throw in your pasta and cook for the time mentioned on the box generally 9 -11 minutes, drain and join with your tuna sauce, mix well and serve.

* I like Mezzemaniche, they are larger than Ditalini but you can use any pasta you like.