My comfy penne with tuna and olives

Step 1/3

• ½ shallot
• 2 tbsp extra-virgin olive oil
• 15 jarred pitted Kalamata olives
• 1 Can of tuna flakes in extra-virgin olive oil
• 1 pinch salt
• 1 pinch pepper

Start with the sauce.
In a pan put the finely chopped shallot, extra virgin olive oil, the olives and the drained tuna, season with salt and pepper, and let it sizzle for 2-3 minutes then remove from the heat.
Your sauce is done.

Step 2/3

• 200 g penne

Now is time to cook the pasta.
I'm using penne this time, but you may use whatever pasta you have, preferably short pasta.
Begin heating a large pot of water for the pasta. When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook al dente, or until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time, you don't want to overcook it.

Step 3/3

• 20 g grated Parmesan cheese

When the pasta is al dente, drain and add the sauce and the grated parmesan.
Toss everything together and serve.

Enjoy your meal!