Spaghetti Peperonata with Tuna and Olives
Recipes Main Dish Meal ideas Pasta Quick and Easy Seafood
Description
If you have 30 minutes to prepare dinner, you can make this simple recipe. Add garlic or onions if desired for a more flavorful meal.
Ingredients
1 pint cherry tomatoes, halved
6 oz. olive oil-packed tuna, drained
1/2 c. black or Kalamata olives, pitted, torn (about 2 oz.)
1/2 c. chopped fresh parsley
1 t. freshly ground black pepper
3 T. extra-virgin olive oil, plus more to taste
1 t. kosher salt, plus more to taste
1 lb. thin spaghetti
1 T. freshly squeezed lemon juice
Directions
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Cook spaghetti in a large pot of well salted boiling water, stirring occasionally, until al dente, about 6 minutes or according to package directions; drain.
While spaghetti is cooking, combine tomatoes, tuna, olives, parsley, pepper, oil and salt in a large bowl.
Add cooked and drained spaghetti to the tomato/tuna mixture; stir well; add more oil as needed to fully coat; season with salt.
Serve, drizzled with freshly squeezed lemon juice.
6 servings.