Ingredients
Scale
- 1 pound (450g) pasta (such as spaghetti or penne)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce/794g) can crushed tomatoes
- 1 (6 ounce/170g) can tuna in olive oil, drained and flaked
- 1/4 cup capers, drained
- 1/4 cup pitted green olives, halved
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
- Stir in crushed tomatoes, capers, and olives. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
- Add the flaked tuna to the sauce and stir gently.
- Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Stir in fresh parsley. Season with salt and black pepper to taste.
- Serve immediately.
Notes
- For extra flavor, add a squeeze of fresh lemon juice before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can use any type of short or long pasta for this recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Calorie
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 20mg