I created this spaghetti meal while organizing my cupboard. It’s delicious, tasty, and quick to prepare. It also doesn’t require much expertise.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 7 ounces fusilli pasta
- 1 teaspoon olive oil
- 1 small shallot, minced
- 2 ounces oil-cured black olives, drained
- 2 ounces sun dried tomatoes in oil, drained and chopped
- 1 ounce capers in brine, drained
- 1 (3 ounce) can tuna in water, drained
- 2 tablespoons grated Pecorino Romano cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat olive oil in a skillet and saute shallot until soft and translucent, 3 to 5 minutes. Add olives, chopped tomatoes, and capers. Mix well and remove from heat.
- Drain pasta, add to the skillet, and toss to coat. Mix in tuna in chunks. Top with Romano cheese and serve.
- Use any short pasta shape you have.
Nutrition Facts
| Calories | 565 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 8 g |
| Protein | 31 g |
| Saturated Fat | 3 g |
| Sodium | 1363 mg |
| Sugars | 14 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it!! Light and refreshing. I subbed in chicken for tuna and tossed with 2-3 Tablespoons of light Italian dressing for a little added flavor. This recipe is great hot or cold.