Tagliatelle al ragù di tonno

This is my all-time favorite pasta, and for some reason I never posted the recipe.

Easy to make, flavorful and delicious.

Any kind of pasta will work with the ragù, so don't get stuck into tagliatelle.

For two servings, that's you need the following:

2 servings of pasta

1 can of tuna in olive oil (4oz)

1 medium size shallot (finely chopped)

1 chopped tomato

1 tbs of capers

1cup of tomato sauce

1/3 of a cup of olives

2 sprigs of dry thyme

1/3 cup of olive oil

While boiling the pasta , you can start preparing the ragù .

In a large sauté pan sauté the chopped shallot with some olive oil for a minute, add the tuna, the capers and the fresh chopped tomato, and keep stirring, until tuna breaks into flakes, add the tomato sauce and half cup of cold water and bring them together to a boil.

While the ragù is still simmering, you can mix the olives and add the thyme.

Set the pan aside, and add the pasta, then stir gently.

Your pasta is ready to be plated.

Buon appetito!

PS. To be matched with a nice Southern Italian wine, for example Casalj from Tenuta Rapitala

(blend of Chardonnay and Catarrato)