INGREDIENTS
1
package (16 ounces) uncooked spaghetti or linguine
3
tablespoons plus 1 teaspoon olive oil, divided
1/4
to 1 teaspoon red pepper flakes*
2
cans (6 ounces each) chunk light tuna packed in water, drained
1
tablespoon dried minced onion
1
teaspoon minced garlic
1
can (28 ounces) diced tomatoes, undrained
1
can (8 ounces) tomato sauce
24
pitted kalamata or ripe olives
2
tablespoons capers, drained
*For a mildly spicy dish, use 1/4 teaspoon red pepper. For a very spicy dish, use 1 teaspoon red pepper.
PREPARATION:
- Cook spaghetti according to package directions; drain. Return spaghetti to saucepan; add 1 teaspoon oil and toss to coat.
- Meanwhile, heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add red pepper flakes; cook and stir 1 to 2 minutes or until sizzling. Add tuna; cook and stir 2 to 3 minutes. Add onion and garlic; cook and stir 1 minute. Add tomatoes with juice, tomato sauce, olives and capers. Cook over medium-high heat, stirring frequently, until sauce is heated through.
- Add sauce to pasta; mix well.
This recipe appears in:
Italian
