Tuna Pasta with Olives

Instructions

1. Step 1

   Open the tuna and tomato cans with the can opener; keep the tuna canned and drained and the tomato crushed as listed.

   Cookware: can opener — manual

2. Step 2

   Mince the garlic and slice the Kalamata olive on the cutting board with the chef's knife.

   Cookware: Chef Knife — manual, cutting board — prep surface

3. Step 3

   Bring water in the large pot to a rolling boil over high heat, then stir in 4.0 gr salt.

   Timer: 8 min (fixed)

   Ingredients used: 4.0 gr Salt

   Cookware: large pot — high, wooden spoon — stirring

4. Step 4

   While the water heats, warm the olive oil in the skillet over medium heat, sauté the garlic until fragrant, then add the tomato, Kalamata olive, remaining 1.0 gr salt, and black pepper. Reduce to low heat and simmer until the sauce thickens slightly and the garlic is tender.

   Timer: 8 min (fixed)

   Parallel with step: 3

   Ingredients used: 1.0 gr Black Pepper, 3.0 clove Garlic, 120.0 gr Kalamata Olive, 30.0 ml Olive Oil, 1.0 gr Salt, 400.0 gr Tomato

   Cookware: skillet — medium to low, wooden spoon — stirring

5. Step 5

   Add the pasta to the boiling salted water and cook until al dente, tender but still slightly firm at the center.

   Timer: 10 min (scalable)

   Ingredients used: 340.0 gr Pasta

   Cookware: large pot — high, wooden spoon — stirring

6. Step 6

   Drain the pasta in the colander, allowing excess water to run off without rinsing.

   Cookware: colander — draining, large pot — handling

7. Step 7

   Remove the skillet from the heat, add the tuna and drained pasta to the sauce, and fold with the wooden spoon until evenly coated and the tuna is warmed through from the residual heat.

   Ingredients used: 300.0 gr Tuna

   Cookware: colander — transfer, skillet — off heat, wooden spoon — folding