Vic Garcia's Blog

A good friend of mine has been giving me amazing Italian recipes and I thought I’d share this one with you, as I will be heading home to prepare this meal for lunch.

Paola’s Tuna and Olive Pasta

Ingredients: onions (red or white), tomatoes (cut into small pieces), olives (pitted), can of tuna (in oil), hot pepper spice, salt & pepper, and pasta (I prefer Rigatoni or Penne). 

1. Bring a pot of well-salted water to boil over high heat and add your pasta.

2. While pasta is cooking, heat olive oil in skillet over medium-low heat (note: when heating olive oil, you want to cook with lower heat). Add onions and cook until they start getting a bronze color. Add the tomatoes and mash them when they’re a very soft, this is going to be the base of your sauce. After letting your sauce absorb the onions for a few minutes, add olives and then Tuna. Make sure to shred the tuna with a fork before tossing it in the saucepan. After cooking the olives and tuna for a few minutes, add a little heavy cream. Stir until your sauce gets thicker, adding your spices along the way. 

3. Once your pasta has cooked, drain it and add it to the sauce. Toss vigorously and serve! Don’t forget to grate some parmesan cheese over your dish.

Note: I don’t bother too much with exact measurements, I just play it by ear. I encourage you to experiment with all your recipes and remember that less is more.