Spaghetti with Tuna, Olives and Peas
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spahetti
- 1 can tuna
- 200 g peas, frozen
- 50 g olives, black without stone
- 2 tomato (s)
- 1 onion (s)
- 1 clove garlic
- salt and pepper
- 6 basil leaves
- olive oil
- some cheese, grated
Print Recipe
Pin Recipe Instructions
- Peel onion and garlic and chop finely. Core the tomatoes and cut into small cubes. Drain the tuna in a colander.
- Fry the onion and garlic cubes in a little olive oil in a pan until translucent. Tear up the drained tuna with a fork and add to the pan with the peas and diced tomatoes. Season with salt and pepper. Chop the basil and add it to the pan as well.
- Cook the spaghetti in salted boiling water until al dente.
- Add some of the pasta water to the tuna in the pan. Drain the pasta in a colander and mix with the tuna sauce.
- Arrange on plates and sprinkle with grated cheese.
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