Pasta with Tuna, Artichoke Hearts and Kalamata Olives Recipe
This is a family favorite!
Servings: 3 servings
Ingredients
- ¾ pound penne pasta
- 2 cloves of garlic finely chopped
- 10½ oz tuna packed in olive oil jar of imported Italian tuna
- 14 oz artichoke hearts packed in water or frozen, cut into quarters
- 12 Kalamata olives pitted and cut in half or quarters
- salt & pepper to taste
- hot pepper flakes optional
- drizzle olive oil good quality extra virgin for finishing the dish
Instructions
- Get a big pot of water boiling for the pasta. Add some salt and throw in the penne pasta. Immediately give it a stir and cook until al dente. Be sure to save some a half or cup of the pasta water before draining.I like to add some to the sauce pan while cooking the artichokes. It not only helps with the cooking, it also helps the sauce stick to the pasta.
- While the pasta is cooking, sauté the garlic in some of the oil the tuna is packed in. When the garlic gives off that incredible fragrance, add the artichoke hearts and olives. Let this cook for a couple of minutes to heat.
- While the sauce is heating up, the artichoke hearts and tuna will break up into smaller pieces. No problem.
- Here's where you may want to add some of the pasta water if you think the sauce is too thick. It helps thin out the sauce just a little so it would be easier to cover the penne.
- Add the tuna with the rest of the tuna oil and use a fork to break up the large chunks. Cook for a few minutes until the tuna is warmed through.
- Taste the sauce and adjust the seasonings with salt and pepper.
- Once the pasta is done, drain it and add it to the sauce. I also like to drizzle a little good quality extra virgin olive oil for another layer of flavor.
- Stir to combine well, plate it and serve. If you to give it a little pop, serve it with some hot pepper flakes to spice it up.