Tagliatelle with tuna and olives

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the shallot/onion and the olives into very thin slices and saute them in 2-3 tablespoons of olive oil for 2 minutes. Add the anchovy fillets, well drained of the oil in which they were preserved, and mix on low heat for another 2 minutes.

Step 2

Fill a pot with hot water and put it on medium heat. When it starts to boil, add 1 teaspoon of salt and the pasta. Boil them, on low heat, according to the instructions on the box.

Step 3

Drain the tuna very well and break it into small pieces with a fork, then add it over the mixture of olives and onions. Mix well, on medium to low heat, and after 1-2 minutes add the tomato juice mixed with a ladle from the water in which the pasta is boiled and the finely chopped parsley.

Step 4

Let the sauce reduce on medium heat for about 7-8 minutes.

Step 5

Drain the pasta and add it over the sauce.

Step 6

Mix them with the sauce over medium heat, about 1 minute.

Step 7

Turn off the heat and serve immediately. Enjoy ♥️

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