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Pasta
Red pepper flakes
Olive oil
Castelvetrano
olives
Shallot
Garlic
Cherry tomatoes
Fresh basil
Parmesan cheese
Canned tuna
Directions
Cook 12 ounces of dried pasta according to the package instructions. Drain, rinse with cool water, and set aside.
In the same pan, warm 2 tablespoons of olive oil over medium heat.
Add 1 minced shallot, 2 minced cloves of garlic, and 3 cups of cherry tomatoes and sauté, covered, for about 15 minutes, until the tomatoes are blistered and soft.
Toss the cooked pasta with the tomatoes, along with 1⁄2 cup of pitted and thinly sliced Castelvetrano olives and 5 ounces of drained canned tuna.
Garnish with fresh basil, freshly grated Parmesan cheese, and red pepper flakes.
TIP: Cut cherry tomatoes in half if they are large
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