Mediterranean Tuna Pasta
A pantry pasta of canned tuna with salty capers and olives, brightened by lemon and arugula folded in at the end.
Ingredients10
- Pasta250 g
- Kalamata Olives90 g
- Capers30 g
- Arugula50 g
- Parmesan Cheese40 g
- Lemon1 Stück
- Olive Oil2 EL
- Canned Tuna1 Packung
- Salt1 Prise
- Pepper1 Prise
Instructions
- 1
Cook the pasta in plenty of salted water until al dente. Meanwhile, chop the olives and capers coarsely and grate the Parmesan fine.
- 2
Sweat the olives and capers in a skillet with the oil until their aroma opens up. Add the tuna along with the lemon zest and juice.
- 3
Drain the pasta, holding back a little of the cooking water. Toss the pasta with the contents of the skillet and a splash of that water into a silky sauce.
- 4
Fold in the arugula at the very end, just until it wilts. Serve it sprinkled with Parmesan and freshly ground pepper.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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