Tender pasta combined with flaky tuna, olives, capers, and a savory tomato sauce with Mediterranean flair.
# Components:
→ Pasta
01 - 14 ounces dried spaghetti or linguine
→ Sauce
02 - 2 tablespoons extra virgin olive oil
03 - 3 cloves garlic, finely sliced
04 - 1 small red onion, finely diced
05 - 14 ounces canned crushed tomatoes
06 - 5.5 ounces canned tuna in olive oil, drained and flaked
07 - 1/2 cup pitted black olives, sliced
08 - 2 tablespoons capers, rinsed and drained
09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon red pepper flakes (optional)
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - 2 tablespoons fresh flat-leaf parsley, chopped
14 - Zest of 1 lemon
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red onion; sauté for 2 to 3 minutes until fragrant and slightly softened.
03 - Stir in crushed tomatoes, dried oregano, red pepper flakes if using, salt, and freshly ground black pepper. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
04 - Fold in the flaked tuna, sliced olives, and rinsed capers. Gently heat through for 2 to 3 minutes, taking care not to break up the tuna excessively.
05 - Toss the drained pasta into the sauce, adding reserved pasta water as needed to loosen the mixture. Stir in lemon zest and half of the chopped parsley.
06 - Plate immediately, garnishing with the remaining parsley and an optional drizzle of olive oil.
