TUNA PASTA WITH TOMATOES AND OLIVES - easy

TUNA  PASTA  WITH  TOMATOES  AND  OLIVES INGREDIENTS   PASTA:     200 g / 7 oz fusilli pasta     1 tablespoon olive oil     1 tablespoon clarified butter     1 teaspoon Italian seasoning     1 medium onion     3 cloves garlic     1 400 g / 14-oz. can tomatoes or the same amount of tomato passata     ½ cup broth vegetable / chicken broth or use organic stock cubes     1 160 g / 6-oz. can tuna in olive oil     14 green olives or black / calamata olives     1 teaspoon lemon juice optional     salt and pepper to taste TO SERVE :     grated parmesan cheese     chopped parsley INSTRUCTIONS        Cook the pasta al dente (it should have a bite to it).     Dice the onion, chop the garlic very finely.     Heat the olive oil and clarified butter in a large pan.     Add the onion and Italian seasoning, cook for about 6 minutes over medium-low heat until translucent. Add the garlic and cook, stirring, for one more minute.     Drain the tuna using a sieve, cut the olives in half or into 3 parts.     Add canned tomatoes, broth, tuna and olives to the pan. Cook, stirring from time to time, over medium heat for about 10 minutes.     Season with salt and pepper to taste, optionally with a bit of lemon juice.     Mix with cooked pasta, serve with grated Parmesan cheese and chopped parsley (optional).  - - - - - - - - - - - - - - -  TIPS  for making tuna pasta with tomatoes and olives:     Use a mixture of olive oil and clarified butter for cooking onion and garlic with herbs because they both taste great and add a different taste to the dish. I really like to use clarified butter, it doesn‘t burn as quickly as the regular butter, and its taste is just as delicious.     Instead of canned tomatoes, you can use tomato passata or fresh, chopped tomatoes when they’re in season.     You can add vegetable or chicken broth to the dish.     Use green olives, but black or kalamata lives would be a good substitute.    ENJOY  !