Tuna Pesto Pasta

Ingredients

• 8 oz Fusilli pasta
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• ⅓ cup sun-dried tomatoes (drained and chopped)
• 2 tablespoons capers
• 7 ounce canned tuna (oil drained)
• ½ teaspoon red crushed pepper flakes
• ½ teaspoon ground pepper (divided)
• ½ teaspoon salt (divided)
• ⅓ cup Kalamata olives (sliced)
• ½ cup Basil pesto
• ⅓ cup cooked pasta water
• 2 tablespoons toasted pine nuts
• Parmesan cheese (shaved, to garnish)

Steps

1. 1

   Cook the pasta according to the package instructions. Drain the water and set it aside.

2. 2

   Heat a large skillet over medium heat and add olive oil. Once the oil is heated, add the minced garlic and cook for a minute until the fragrance emerges.

3. 3

   Stir in the sun-dried tomatoes and capers, and cook for 2 minutes.

4. 4

   Add the canned tuna and break the chunks using a wooden ladle. Season with crushed red pepper flakes, salt, and pepper.

5. 5

   Add the cooked pasta, Kalamata olives, and pesto sauce. Gently toss the pasta. If needed add about ⅓ cup of pasta water for consistency.

6. 6

   Once done, garnish the tuna pesto pasta with toasted pine nuts and shaved Parmesan cheese on top. Serve it while it's still warm.