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I came up with this pasta dish when cleaning out my pantry. It’s savory, delightful, and doesn’t require a lot of savvy and is quick to get on the table.
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
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
Step 2
Meanwhile, heat olive oil in a skillet and saute shallot until soft and translucent, 3 to 5 minutes. Add olives, chopped tomatoes, and capers. Mix well and remove from heat.
Step 3
Drain pasta, add to the skillet, and toss to coat. Mix in tuna in chunks. Top with Romano cheese and serve.
Cook’s Note:
Use any short pasta shape you have.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 565 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat3g | 14% |
| Cholesterol21mg | 7% |
| Sodium1363mg | 59% |
| Total Carbohydrate91g | 33% |
| Dietary Fiber8g | 29% |
| Total Sugars14g | |
| Protein31g | |
| Vitamin C13mg | 63% |
| Calcium169mg | 13% |
| Iron7mg | 41% |
| Potassium1291mg | 27% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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