Like I said on Facebook, an advantage in not having much money for good restaurants is that one learns to cook some of those fancy dishes they serve. And because it’s the weekend and therefore family time, I whipped up one of ’em fancy pastas: Fetuccine in Cream with Tuna, Black Olives, and Garlic 🙂
In Italiano, fetuccine in crema con tonno, olive nere e aglio, LOL, I hope google translated it correctly.
Here’s how to make it:
Prepare the fetuccine in the usual way, i.e., boil in salted water until al dente, drain, set aside. I used 450 g dry weight.
In a large wok, sauté minced garlic in 2 tbsp butter or olive oil. I used 8 cloves, I like lots of garlic in my pasta.
Add tuna flakes. I used Century tuna flakes in oil, from the 420 gram can.
Add approximately 170 g sliced black olives. I had half of a 340 g bottle of it, Figaro brand, left over from previous cooking adventures, and I put it all in, including the liquid.
Allow to boil then add the pasta, stirring continually to prevent the pasta from sticking to the wok.
When most of the liquid has evaporated, turn off heat and 500 ml cream. I used two 250 ml tetra packs of Alaska cream. Mix well and serve hot.
I did not add salt as I am controlling my hypertension through a less-sodium diet. You can add salt to taste.
I served the pasta with grated cheese (edam cheese left from New Year’s) on the side. This is optional. You might prefer parmesan. Sadly, I cannot buy parmesan in this area; it’s simply not sold in the grocery stores.