John Myers
Contents
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Ingredients
- 500 g Pasta penne
- 200 g Grated Pecorino
- Olive oil
- 2 Garlic cloves chopped
- 200 g Green olives
- 50 g Tomato paste
- 1 small glass Capers
- 0,5 tsp Chilli flakes
- 2 cans Drained canned tuna
- 120 ml Chicken broth
- 50 g Freshly chopped basil
Instructions
- Cook the penne in a large saucepan until al dente according to the instructions on the packet. Before pouring off the cooking water, collect a full cup and set it aside. Put the pasta back in the pot, sprinkle with 100 g cheese and mix well.
- Drain the tuna and capers in a colander. Cut the olives into rings / slices.
- Heat the olive oil in a pan. Put the garlic, capers, tomato paste, olives and tuna in the pan and toast. Season to taste with chilli flakes, salt and pepper. Add the chicken broth and bring everything to a boil.
- Pour the tuna, capers and olive sauce over the pasta in the pot and mix everything well. Scatter the rest of the cheese on top and mix well again. If the noodles stick together slightly, add some of the cooking water that was collected and set aside. Sprinkle the finely chopped basil over the pasta and serve immediately.
Nutrition
Serving: 100gCalories: 268kcalCarbohydrates: 41gProtein: 11gFat: 6.3g
