Mediterranean pasta with tuna, olives, capers, and tomato sauce. Ready in just 30 minutes.
# Components:
→ Pasta
01 - 14 oz dried spaghetti or linguine
→ Sauce
02 - 2 tbsp extra virgin olive oil
03 - 3 cloves garlic, thinly sliced
04 - 1 small red onion, finely diced
05 - 14 oz canned crushed tomatoes
06 - 5.5 oz canned tuna in olive oil, drained and flaked
07 - ½ cup pitted black olives, sliced
08 - 2 tbsp capers, rinsed and drained
09 - ½ tsp dried oregano
10 - ¼ tsp red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - 2 tbsp fresh flat-leaf parsley, chopped
13 - Zest of 1 lemon
# Method:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and red onion and sauté for 2 to 3 minutes until fragrant and softened.
03 - Stir in crushed tomatoes, dried oregano, red pepper flakes, salt, and pepper. Simmer gently for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
04 - Add flaked tuna, sliced olives, and capers to the sauce. Warm through for 2 to 3 minutes, taking care not to break up the tuna excessively.
05 - Toss drained pasta into the sauce, adding reserved pasta water as needed to loosen. Stir in lemon zest and half of the chopped parsley.
06 - Plate immediately, garnished with remaining parsley and an optional drizzle of olive oil.
