Tuna Tomato Green Olives Pasta
1/3 cup pitted green olives, quartered
250 g pasta
4 Tbsp olive oil
3 large cloves garlic, minced
Pinch Red chili flakes
3 Tbsp finely minced fresh flat-leaf parsley
2 cups finely chopped canned tomatoes
1 tsp cumin
1 can (6 to 7 oz.) tuna flakes in olive oil, drained and minced
Saute garlic in olive oil, add the chili flakes and parsely. Add tomatoes and cumin and bring to a light simmer until well blended, for around 10 minutes. Add in the tuna, and olives. Season with salt and pepper.
Cook the pasta just about al dente, drain and add to the skillet with the sauce. Stir to cook until pasta is completely cooked. Take off the heat and add some more olive oil. Garnish with some fresh parsley.
Serve and enjoy!
Green Olives, water, salt, acidity regulator: citric acid, antioxidant: ascorbic acid
*may contain pits or pits fragments.
Rich in vitamin E
Source of iron and copper
Packed with antioxidants with anti-inflammatory benefits
|Average Nutritional Values (serving size 100g)||Per 100 g|
|Total Fat||17 g|
|Saturated Fat||3 g|
|Total Carbohydrates||0 g|
Storage: Keep in a cool dark place. Once opened, keep refrigerated in its airtight jar.
Shelf life: about 2-3 years when properly stored, unopened.