One of the reasons that pasta dishes are so popular is because most of them are quick and easy to prepare. Today’s recipe is no different.
This no-cook sauce is ready in minutes – in fact quicker than it takes to boil the pasta. All you need is a can of tuna, onions, garlic, herbs, extra virgin olive oil, olives and some lemon.
You end up with something like a tuna mayonnaise that’s doubles as a creamy sauce with no cream! From the reaction from my Greek Supper Club guests, it was a hit!
Creamy Tuna Pasta
Course: MainDifficulty: Easy4
servings5
minutes8
minutesIngredients
320gr of ditali or elbow pasta
1 can of tuna, drained
1/2 cup roughly chopped onion
3 cloves of garlic, smashed
1/4 cup pitted green olives
1 Tbsp. drained capers
1/3 cup extra virgin olive oil
2 tsp. dried Greek oregano
salt and pepper to taste
zest and juice of 1/2 lemon
- Garnishes
sliced green olives
capers
flaked canned tuna
dried Greek oregano
extra-virgin olive oil
Directions
- Place a pot of water on your stovetop. Bring to a boil and season the water with salt and add your pasta. Cook for approx. 8 minutes. Reserve a couple of cups of pasta water.
- Into a food processor, add your tuna, onion, garlic, olives, capers and process until smooth. Now add your olive oil and process until smooth. Have a taste, add salt and pepper to taste along with the oregano and process again. Set aside.
- Drain the pasta, place back in the pot along with the tuna sauce, lemon zest and juice and a ladle of pasta water. Place on medium heat and stir to warm the sauce. Add more pasta water if needed.
- Transfer pasta to bowls, garnish with green olives, capers, some flaked tuna, extra virgin olive oil and dried Greek oregano, serve.