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Tagliatelle with Tuna, Capers and Black Olives

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g ribbon noodles
  • 2 cans tuna, drained, torn apart
  • 20 capers
  • 20 olives, black
  • 2 tomato (s), chopped
  • 1 clove garlic
  • 1 onion (s)
  • 8 basil leaves
  • 120 g parmesan cheese
  • salt and pepper
  • 200 ml meat broth
  • 100 ml tomato (s), chunky from the can
  • 4 tablespoon olive oil
Tagliatelle with Tuna, Capers and Black Olives
Tagliatelle with Tuna, Capers and Black Olives

Instructions

  1. Cook the tagliatelle in plenty of salted water.
  2. Sauté the onions and garlic in oil. Add fresh tomatoes, canned tomatoes, tuna and capers and cook for 2 minutes. Stir in meat stock and bring to the boil. Season to taste with salt and pepper.
  3. Drain the pasta that has been cooked to the bite, drain and fold in.
  4. Arrange on plates with basil and parmesan.
  5. Good Appetite!
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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