Name: "Pantry Find" Pasta for Two recipe
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

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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

Nutrition Info

565.2 calories carbohydrate: 91.3 g cholesterol: 20.5 mg fat: 10.9 g fiber: 8.2 g protein: 31 g saturatedFat: 2.7 g servingSize: - sodium: 1362.5 mg sugar: 14.2 g transFat: : - unsaturatedFat: : -

Directions

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.
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.
Drain pasta, add to the skillet, and toss to coat. Mix in tuna in chunks. Top with Romano cheese and serve.

Recipe Yield

2 servings

Recipe Note

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.

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