Pasta with Olive Sauce, Tuna and Sun-Dried Tomatoes

Ingredients

• 400 g mussel-shaped pasta
• Salt
• 4 tomatoes
• 50 g sun‑dried tomatoes (in oil)
• 2 Garlic cloves
• 2 shallots
• 3 tbsp olive oil
• 50 g black olives (pitted)
• 1 tbsp capers
• a splash dry white wine
• 400 g canned tuna in its own juice
• Pepper (ground freshly)
• basil (for garnish)
• 2 tbsp freshly grated Parmesan

Instructions

1. 1.

   Cook the pasta in salted water until al dente. Wash, quarter, pit and dice the tomatoes. Chop the sun‑dried tomatoes. Peel and dice the garlic and shallots. Briefly sauté them in hot oil. Add the tomatoes, sun‑dried tomatoes, olives and capers, then deglaze with wine. Simmer for 2–3 minutes, stir in the tuna, season with salt and pepper, and let rest another 2–3 minutes.

2. 2.

   Pour the sauce over the drained pasta, garnish with basil and sprinkle Parmesan before serving.