Chopped pantry pasta with olives, capers, and tuna

Name: Chopped pantry pasta with olives, capers, and tuna
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: International
Ingredients: 9 oz pasta; 3 oz jarred pitted Kalamata olives; 2 tbsp capers in brine; 1.75 oz arugula; 1.5 oz Parmesan cheese; 1 lemon; 2 tbsp olive oil; 1 package canned tuna; salt; pepper

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Marco Hartz

Chef at Kitchen Stories

www.instagram.com/keepitsimpleart/

"This chopped pasta is the textbook definition of brilliantly delicious: Few pantry staples and a handful of arugula from the fridge (or whatever you have at home) roughly chopped and tossed together in a pan. That’s it! You'll get a wonderfully aromatic, Mediterranean-inspired pasta for any day. This combination of salty capers, briny olives, and tender tuna with a touch of fresh lemon makes a perfectly balanced plate every time. My tip: Be sure to toss the pasta with a splash of pasta water in the pan to make an extra creamy sauce too. And if you like a bit of heat, a pinch of chili flakes on top really does wonders! It’s the perfect recipe for a laid-back Sunday when the fridge might look empty at first, but has potential."

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

250 g

pasta

90 g

jarred pitted Kalamata olives

30 g

capers in brine

50 g

40 g

2 tbsp

1 package

salt

Utensils

large pot, sieve, cutting board, knife, fine grater, citrus press, frying pan, colander

Nutrition per serving

Cal417

Fat25 g

Protein28 g

Carb24 g

Step 1/3
- 250 g pasta
- 90 g jarred pitted Kalamata olives
- 30 g capers in brine
- 50 g arugula
- 40 g Parmesan cheese
- 1 lemon
- salt
- large pot
- sieve
- cutting board
- knife
- fine grater
- citrus press
Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Meanwhile, pit and roughly chop olives. Then drain and roughly chop capers. Wash, dry, and roughly chop arugula too. Finely grate Parmesan. Wash lemon with hot water, grate some zest, and squeeze out the juice.
Step 2/3
- 2 tbsp olive oil
- 1 package canned tuna
- pepper
- frying pan
Heat olive oil in a large pan over medium heat. Sauté chopped olives and capers for approx. 2–3 min., until fragrant. Add tuna with its oil and stir everything well. Stir in lemon juice and zest, and season with salt and pepper.
Step 3/3
- colander
Drain the cooked pasta, reserving a little of the pasta water. Add pasta directly to the pan, with a splash of pasta water if needed, and toss everything into a creamy sauce. Finally, fold in arugula and let it slightly wilt. Plate pasta, top with freshly grated Parmesan, and garnish with a bit of extra olive oil and some fresh pepper if desired.
Enjoy your meal!