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
Ingredient Image
Why You'll Keep Making This
Quick, easy, and perfect for busy weeknights. It uses common ingredients you likely already have on hand, making it both convenient and budget-friendly. Plus, it’s comforting and satisfying without any fuss.
Tips For Best Results
- Use pasta water to help create a silky sauce that clings to the noodles.
- Be sure not to overcook the pasta; al dente texture works best.
- Taste and adjust seasoning at the end to balance flavors perfectly.
- Be sure not to overcook the pasta; al dente texture works best.
- Taste and adjust seasoning at the end to balance flavors perfectly.
Directions
Bring a large pot of salted water to a boil. Once it’s bubbling, add the pasta and cook it until it’s just tender but still has a bit of bite—this usually takes around 12 minutes. While the pasta is cooking, warm some olive oil in a skillet over medium heat. Toss in the shallot and cook it gently until it’s soft and translucent, about 3 to 5 minutes. Then, add the olives, chopped tomatoes, and capers to the pan, stirring everything together before taking it off the heat. When the pasta is done, drain it well and add it straight to the skillet with the sauce. Give it a good toss to make sure the pasta is nicely coated. Finally, fold in the tuna chunks, sprinkle some Romano cheese on top, and it’s ready to serve.
Serving Options To Try
Serve with a simple green salad or steamed vegetables for a complete meal. A sprinkle of grated cheese or fresh herbs on top can add an extra layer of flavor and freshness.
How To Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
Frequently Asked Questions
Can I use a different type of pasta for this recipe?
Yes, any short pasta like penne or rotini will work well as a substitute.
How do I know when the pasta is cooked properly?
Cook it until it’s tender but still slightly firm to the bite, usually about 12 minutes.
Can I use fresh tomatoes instead of sun-dried tomatoes?
You can, but fresh tomatoes won’t provide the same concentrated flavor as sun-dried ones.
Is it necessary to drain the tuna before adding it?
Yes, draining the tuna helps prevent the dish from becoming too watery.
Can I skip the Pecorino Romano cheese or use a different cheese?
You can skip it or substitute with Parmesan or another hard cheese if preferred.
What can I use if I don’t have oil-cured black olives?
Kalamata or other brined olives are good alternatives.
Can this recipe be made ahead of time?
It’s best served fresh, but you can prepare the sauce ahead and combine with pasta just before serving.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out.
