Savory Pantry Pasta for Two
Transform staple pantry ingredients like tuna, olives, and sun-dried tomatoes into a delectable and effortless pasta dish designed for two.
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
| 1. | Begin by bringing a generous pot of lightly salted water to a vigorous boil. Cook the fusilli pasta in the bubbling water, stirring occasionally, until it reaches a delightful al dente texture, approximately 12 minutes. |
|---|---|
| 2. | Meanwhile, in a skillet, heat the olive oil over medium heat. Sauté the finely minced shallot until it becomes tender and translucent, typically taking around 3 to 5 minutes. Introduce the oil-cured black olives, chopped sun-dried tomatoes, and drained capers. Thoroughly combine the ingredients, ensuring they are well-mingled, then remove the skillet from the heat. |
| 3. | Upon completion of the pasta cooking process, drain it meticulously before transferring it to the prepared skillet. Toss the pasta gently to ensure it is evenly coated. Proceed by integrating the canned tuna in sizable chunks. To enrich the dish, sprinkle grated Pecorino Romano cheese atop the pasta before serving. |
Published on Jul 19, 2024 by Luminița