Strozzapreti Pasta with Imported Italian Tuna Recipe
Servings: 4 servings
Ingredients
- ¼ cup pine nuts toasted
- 1 pound strozzapreti pasta or penne
- 1 tablespoon olive oil extra virgin
- 12 pitted kalamata olives roughly chopped
- 1 can artichoke hearts packed in water but rinsed, drained and quartered
- 6.7 ounces imported Italian tuna packed in olive oil 1 jar
- 1 tablespoon fresh parsley chopped
- 1 teaspoon black peppercorns freshly cracked
- olive oil extra virgin, to drizzle on top
- hot peppercorns flakes to taste
Instructions
- Start by bringing a large pot of salted water to boil. While it's coming to a boil, prep all your ingredients. Once the water comes to a boil, add your pasta and start making the tuna sauce.
- I'm not sure if there is a particular order I should be following but I heated up a saucepan, added the olive oil and then started with the chopped olives. Let them cook for two or three minutes then add the artichoke hearts. The hearts will break up some while you heat them up especially if you are stirring often but this is fine.
- Add the jar of tuna WITH the olive oil it was packed in. Stir to combine ingredients and to break up the tuna chunks. Cook until all the ingredients are heated through.
- When the pasta is done (be sure to read my post on How to Cook Pasta), drain and reserve. I do not suggest you combine the sauce and the pasta but rather plate individually by spooning some pasta into each plate and then topping with sauce. Depending on how much tuna sauce you like, a pound of pasta may be too much or it may be just right. Besides one kid may like Kalamata olives and another might not.
- Sprinkle some toasted pine nuts, parsley, cracked peppercorns and olive oil on top and serve with the hot pepper flakes on the side so everyone can add to taste.
Notes
This is a quick and easy recipe that you can alter to your own likes and with what you have in your own pantry. It's a great example of a basic dish that can be modified in any number of ways. Go make it your own.