Tagliatelle with Tuna, Olives and Capers
10-15
min
cooking time
2/3
servings
easy
difficulty

Tagliatelle with Tuna, Olives and Capers

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Ingredients

  • One 8.8-ounce package Giovanni Rana Tagliatelle
  • One 15-ounce container Giovanni Rana Marinara Sauce
  • One 6.5-ounce can water-packed tuna
  • 1 garlic clove, minced
  • 2 tbsp extra virgin olive oil
  • 1/4 cup black olives, haved lenghtwise
  • 2 tbsp capers
  • 3-ounce burrata
  • 1/4 cup chopped parsely, plus more for garnish
  • salt and freshly ground black pepper, to taste
10-15
min
cooking time
2/3
servings
easy
difficulty

Preparation

In a large pasta bowl, break up the tuna and set aside. Heat the extra virgin olive oil in a large skillet over medium heat and add the garlic. Cook, stirring, just until fragrant, and add the Marinara sauce. Stir in the olives, season to taste with salt and freshly ground black pepper, and let it simmer for 5 minutes.

Meanwhile cook the Tagliatelle according to package directions and drain, reserving 1/2 cup of the pasta cooking water.

Add the Tagliatelle to the Marinara sauce and toss, adding pasta water a little at a time to loosen the sauce if necessary. Remove from heat and add to the tuna. Add the chopped parsley and the capers, and mix together. Divide the Tagliatelle among plates and garnish with the burrata and more parsley, if desired.


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