Tuna Pasta with Olives

Instructions

1. Step 1

   Bring a large pot of water to a boil over high heat.

   Cookware: large pot

2. Step 2

   Add the pasta and 1 ¾ tsp (10 gr) of the salt. Cook until al dente according to the package timing, stirring occasionally.

   Timer: 10 min (fixed)

   Ingredients used: 320.0 gr Pasta, 10.0 gr Salt

   Cookware: large pot, wooden spoon

3. Step 3

   Meanwhile, warm 2 tbsp (30 ml) of the olive oil in a large skillet over medium heat. Add the onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the garlic and red pepper flakes. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large skillet, wooden spoon

5. Step 5

   Stir in the crushed tomato, olives, the remaining ⅜ tsp salt, and the black pepper. Bring the sauce to a gentle simmer over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 400.0 gr Canned Crushed Tomato, 2.0 gr Ground Black Pepper, 100.0 gr Olive, 2.0 gr Salt

   Cookware: large skillet, wooden spoon

6. Step 6

   Reduce to low heat and simmer the sauce until slightly thickened.

   Timer: 8 min (fixed)

   Cookware: large skillet, wooden spoon

7. Step 7

   Reserve about 120 ml of the pasta cooking water, then drain the pasta.

   Timer: 2 min (fixed)

   Cookware: colander, large pot, measuring cup

8. Step 8

   Fold the tuna and lemon juice into the sauce and warm over low heat.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Lemon Juice, 240.0 gr Tuna

   Cookware: large skillet, wooden spoon

9. Step 9

   Add the drained pasta to the skillet and toss until coated. Loosen with reserved pasta water as needed, then fold in the parsley and the remaining olive oil.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 15.0 gr Parsley

   Cookware: large skillet, wooden spoon