in Italy

Tagliatelle with tuna, capers and black olives

updated

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Ingredients for 4 servings:

  • 500 g tagliatelle pasta
  • 2 cans tuna, drained, shredded
  • 20 capers
  • 20 olives, black
  • 2 tomatoes, chopped
  • 1 clove(s) garlic
  • 1 onion(s)
  • 8 basil leaves
  • 120 g Parmesan
  • salt and pepper
  • 200 ml meat broth
  • 100 ml tomato(s), chopped from the can
  • 4 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

fast and cheap

Cook the tagliatelle pasta in plenty of salted water. Sauté the onions and garlic in oil. Add the fresh tomatoes, canned tomatoes, tuna, and capers and sauté for 2 minutes. Stir in the meat broth and bring to a boil. Season with salt and pepper. Drain the pasta until al dente, then stir in the water. Serve on plates with basil and Parmesan cheese. Enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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