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
Print Recipe
Pin Recipe Instructions
- Cook the tagliatelle in plenty of salted water.
- 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.
- Drain the pasta that has been cooked to the bite, drain and fold in.
- Arrange on plates with basil and parmesan.
- Good Appetite!
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