Farfalle with Tuna & Olives

For your Shopping Cart:

Farfalle could be one of the most fun pasta cuts with its ridged bow-tie shape; that's why we paired its cheery butterflies with savory tuna and the briny, beloved Black Greek olive.

Ingredients:

• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 3 tablespoon dry white wine
• 1 (28-ounce) can DeLallo Imported Italian Diced Tomatoes
• 1 cup DeLallo Black Greek Olives (about 20 olives), pitted and sliced
• 3 teaspoons fresh chopped oregano
• Salt and freshly ground black pepper
• Crushed red pepper
• 1 (1-pound) package DeLallo Farfalle
• 1 (6-ounce) can tuna in olive oil

Directions:

In a saucepan, heat olive oil with onion and garlic. Sauté onion and garlic for 5 minutes, or until golden. Add white wine and simmer until it is reduced by half, about 2 minutes. Next, add tomatoes and 1/2 cup of water. Bring to a boil. Once boiling, reduce heat and simmer for about 20 minutes. Stir in olives and 2 teaspoons of oregano. Salt and pepper for taste. Sprinkle with red pepper flakes. Cover with a lid and cook for about 5 more minutes, stirring occasionally.

Meanwhile, cook pasta in a large pot of salted, boiling water for al dente texture. Drain, reserving 1 to 2 cups of pasta water for finishing sauce.

Drain tuna from the can and flake with a fork. Add tuna to sauce with, at least, 1/4 cup of pasta water. Toss warm pasta with sauce in saucepan for about 2 minutes to coat. Add more pasta water, if desired.

Sprinkle with 1 teaspoon of oregano and serve.

Serves 4 Printer-friendly version