Prep
30 min
Total
30 min
Serves
4
INGREDIENTS
- small size shell pasta
- olive oil
- garlic minced
- red onion julienne
- cubed eggplant salted for 15 minutes
- capers
- cherry tomato cut in half
- canned tuna in olive oil
- black olives cut in half
- fresh oregano chopped
- Italian parsley chopped
- salt and pepper to taste
METHOD
- Boil the pasta in plenty of salted water until al dente.
- Preheat a sauté pan and add oil, add the garlic and the onions and cook until translucent.
- Add the capers and the olives, sauté for a few seconds.
- Squeeze the eggplants of all the water and add to the sauté pan, cook until soft.
- Add the tuna and break it up well.
- Add the tomatoes and the oregano and parsley, season to taste and add some pasta water to create a sauce.
- Strain the pasta and add to the sauce, toss well and serve
