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- 2 Tablespoons olive oil
- 2 cans tuna (5–6 oz)
- 3 garlic cloves, minced or pressed
- 1 Tablespoon red pepper flakes
- 1 Tablespoon capers
- 1/4 cup Kalamata black olives (pitted)
- 2 cans diced tomatoes
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 1 Tablespoon fresh or dried parsley, chopped
- 1/4 cup grated Pecorino or Parmesan
- 1 pound short pasta (penne, farfalle, fusilli, rigatoni)
Instructions
- Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.
- Heat olive oil in a large skillet over medium heat.
- Add the tuna breaking it apart.
- Add the garlic and red pepper flakes and cook for 2-3 minutes.
- Stir in the capers and olives.
- Pour in the tomatoes; lower the heat to a simmer for 5 minutes.
- Add a ladle of the pasta cooking liquid to the sauce.
- Drain pasta, add it to the sauce and toss.
- Sprinkle with parsley.
- Prep Time: 5
- Cook Time: 15
