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Best Cooking Tips
- Use plenty of salted water to cook the pasta for better flavor.
- Reserve a little pasta water before draining to help create a smooth sauce.
- Don’t overcook the pasta; al dente texture works best for this dish.
Ingredients 0/8
Why This Dish Is A Crowd Favorite
Perfect when you want a quick and satisfying meal without much fuss. It uses simple pantry staples, making it easy to prepare anytime. Plus, it’s customizable with whatever you have on hand.
Directions
Bring a large pot of salted water to a boil. Once it’s bubbling, add the pasta and cook it until it’s tender but still has a bit of bite—this usually takes around 12 minutes. While the pasta cooks, warm some olive oil in a skillet over medium heat. Toss in the shallot and sauté it until it becomes soft and translucent, about 3 to 5 minutes. Then, stir in the olives, chopped tomatoes, and capers, mixing everything together before taking the pan off the heat. When the pasta is done, drain it well and add it straight to the skillet. Give it a good toss to coat the pasta in the sauce, then gently fold in the tuna chunks. Finish by sprinkling Romano cheese on top, and you’re ready to eat!
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people cooked this recipe
Serving Combinations
Serve with a sprinkle of grated cheese or fresh herbs for extra flavor. A side salad or some garlic bread can balance the meal nicely. A drizzle of olive oil or a squeeze of lemon adds a bright finish.
Proper Storage Tips
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stove or in the microwave, adding a splash of water or oil to keep it from drying out. Avoid freezing as the texture may change.
Frequently Asked Questions
Can I use a different type of pasta for this recipe?
Yes, any short pasta like penne or rotini will work well as a substitute.
Do I need to rinse the pasta after cooking?
No, just drain the pasta well and add it directly to the skillet to keep the sauce flavorful.
Can I use canned tuna in oil instead of water?
Yes, but drain the oil well to avoid making the dish too greasy.
What can I substitute for Pecorino Romano cheese?
Parmesan cheese is a good alternative if you don’t have Pecorino Romano.
How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make this recipe vegetarian?
Yes, simply omit the tuna or replace it with chickpeas or your favorite plant-based protein.
Should I use the oil from the sun-dried tomatoes?
It’s best to drain the oil to prevent the dish from becoming too oily, but you can add a little if you like extra flavor.
Can I prepare the sauce ahead of time?
Yes, you can sauté the shallot and mix the olives, tomatoes, and capers in advance, then combine with pasta just before serving.
