One of the world’s most palatable styles of food is Mediterranean cuisine. With a historic trinity of basic ingredients in olive, wheat, and tomato, the foundation for this approach to cooking has greatly expanded throughout the years, while still remaining true to its culinary roots. The key to these recipes is using good-quality extra-virgin olive oil (preferably from Italy), Italian plum tomatoes (Pomì is a brand easily available in most supermarkets), and fresh ingredients whenever possible.
Pasta with Tuna Sauce
- Pomi crushed tomatoes
- Olive oil
- Canned tuna, preferably with olive oil
- Black olives, chopped
- Grated Pecorino cheese
- Basil leaves, to taste
- Salt, red and black pepper, to taste
- Pasta (your choice of style)
Coat the bottom of a large saucepan with olive oil and heat on low to medium. Add roughly half of a box of Pomi tomatoes, sauteing them for about 4-5 minutes. Then, add the tuna, salt, and pepper and cook on medium heat for 5-7 minutes. After that, turn off the heat and add the chopped black olives and basil leaves.
Meanwhile, cook the pasta of your choice in a boiling pot. Once that is ready, add the sugo and mix. Then add the grated Pecorino cheese to taste.