Mediterranean Tuna Olive Pasta

Ingredients

• 160 g Pasta (spaghetti or penne)
• 1 can (120 g) Canned tuna (in water or olive oil), drained
• 50 g Kalamata or black olives, pitted
• 200 g Cherry tomatoes, halved
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 1 clove Garlic(optional)
• 0.25 tsp Salt(optional)
• 0.25 tsp Black pepper(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 10–12 minutes; reserve 1/2 cup pasta water, then drain.

2. 2

   While the pasta cooks, heat olive oil in a skillet over medium heat. Sauté garlic (if using) for 30 seconds, then add tomatoes and cook 3–4 minutes until they start to soften.

3. 3

   Stir in tuna, olives, and lemon juice. Season with black pepper (and salt only if needed). Cook 1–2 minutes to warm through.

4. 4

   Add drained pasta to the skillet and toss to coat. Loosen with a splash of reserved pasta water as needed, then serve immediately.