Squid Ink Pasta With Tuna And Vegetables Recipe

Cook the Pasta

Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Prepare the Vegetables

In a large pan, heat olive oil over medium-high heat. Add minced garlic and sliced onions, sautéing until the onions are translucent. Add cherry tomatoes and cook until softened.

Add Tuna

Drain 200g of canned tuna and add to the pan with the vegetables. Stir well to combine all the ingredients.

Combine Pasta and Sauce

Add the cooked pasta to the pan. Pour in a bit of the reserved pasta water to help combine the sauce with the pasta. Toss everything together gently until well mixed. Season with salt and freshly ground black pepper to taste.

Serve

Remove from heat and garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese. Serve immediately for the best flavor.