Tuna Pasta with Olives in Neapolitan Sauce

Ingredients

• Spaghetti3/4 cup (120 g)
• Olives4 count (20 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Basil4 count (2 g)
• Olive Oil1/2 tablespoon (5 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Boil the pasta in water with a little salt according to the time indicated on the package. Once ready, remove and drain.

2. 2

   Step 2

   Make a cross-shaped cut at the top of the tomato of approximately one finger deep.

3. 3

   Step 3

   Place the tomato in a pot with boiling water and boil for 5 minutes. Next, remove and blend. Set aside.

4. 4

   Step 4

   Place a pan over high heat. While heating, chop the garlic.

5. 5

   Step 5

   Once heated, pour in the oil and add the garlic. Stir-fry the garlic for 1 minute over medium heat and then add the tomato sauce.

6. 6

   Step 6

   Add the chopped basil and season to taste. Optional: Oregano.

7. 7

   Step 7

   Once boiling, lower the heat.

8. 8

   Step 8

   Drain the tuna and cut the olives in half lengthwise. Add to the sauce to flavor it.

9. 9

   Step 9

   Cook for about 5-8 minutes and remove from heat.

10. 10

    Step 10

    Serve the pasta hot on a plate and pour the Neapolitan sauce with tuna on top. Garnish with basil.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna Pasta with Olives in Neapolitan Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.