2 170 grams can tuna flakes in waterdrained weight is 120 grams each can
1cupchicken broth or vegetable broth
1mediumred onionsliced very thinly
3clovesgarlicminced
1 and ½ cupgrape or cherry tomatoessliced lengthwise
½cupblack pitted olives
4tbspbutter
4tbspolive oil
1tspsalt plus more, to taste
¼tsppepperplus more, to taste
½cupmozzarella cheesecubed, optional
chopped basil leaves for garnish
¾cupshaved parmesanfor toppings
Instructions
Cook the pasta according to package directions. Drain and set aside.
Heat olive oil and butter in a large saucepan over medium heat. Add the sliced red onion and cook until soft and a little bit caramelized. Add the garlic and cook for a minute or so.
Add the tomatoes and toss everything for another minute. Add the chicken broth. Let this simmer for 5 minutes, until the broth has slightly reduced.
Add the tuna and the olives to the saucepan. Season with salt and pepper. Add the drained pasta to the saucepan and mix everything, making sure to coat the pasta with the sauce. Add more salt and pepper if needed. Turn off heat.
If you are adding mozzarella, add and stir them in. Divide pasta into pasta plates. Top pasta with chopped basil and parmesan. Serve.
Video
Notes
Make sure to use plain canned tuna and not the flavored ones.
You can add a bit more chicken broth as needed if you think the pasta needs more liquid.