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!