Ingredients
- 1lb (500g) penne, fusilli or any short pasta
- 12 black olives, pitted (I omitted, didn't have any)
- 8 large sun-dried tomatoes, chopped
- 4 tbsps (60ml) extra virgin olive oil (EVOO), plus extra for drizzling
- 1 clove garlic, finely chopped
- 2 cups (500ml) tomato puree or tomato sauce (I used canned whole tomatoes, which I mashed up quite finely with some liquid from the can)
- 1 can (7oz/198g) tuna, packed in oil
- 1/2 cup (125ml) whipping cream (35%)
- 1 bunch fresh flat-leaf parsley, finely chopped (I used dried ones instead)
- Salt, to taste
- Sugar (optional), if the tomatoes taste too tart
- Grated parmesan cheese, for sprinkling
Directions
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Cook your pasta until al dente (make sure you salt your pasta water generously). While it’s cooking, make the sauce.
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Roughly chop up the olives and sun-dried tomatoes.
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Heat the EVOO in a pan, then gently brown the garlic, olives and sun-dried tomatoes. Add the tomato puree or sauce and cook for 5 minutes. Taste test and see if it’s too tart (my pet peeve). If it is, a dash of sugar will help counter that. Then in go your tuna and whipping cream. Let this simmer for a few minutes, and it’s ready. Taste it and see if it needs salt.
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Drain your pasta, reserving 1/2 cup (125ml) or so of the cooking water. Add the pasta to the pan of sauce, and pour in a bit of the reserved cooking water to help bind everything together*. Cook for a minute or so on high heat. Once you get a creamy, thick sauce coating the pasta, you’re ready to eat. Add the chopped parsley and mix well.
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- You don’t have to add the entire 1/2 cup. Add enough to get the desired consistency you want.
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I sprinkled with grated parmesan cheese before serving.