Ingredients
Scale
- 1 pound whole-wheat linguine or spaghetti
- 1 tablespoon olive oil, divided
- 4 garlic cloves, minced
- 1 to 2 teaspoons crushed red pepper
- ¼ cup chopped Kalamata olives
- ¼ cup chopped green olives (or use ½ cup chopped Kalamata olives and no green olives)
- ¼ cup capers, drained
- 1 teaspoon dried basil
- 1 (28-ounce) can or box of crushed tomatoes
- 2 (6- to 8-ounce) cans of tuna, drained and flaked
- Salt and pepper, to taste
- Parmesan cheese, optional (to garnish)
Instructions
- Cook pasta according to package instructions.
- While pasta is cooking, heat 2 teaspoons of olive oil in sauté pan over medium heat. Add garlic and crushed red pepper to pan and cook for 2 minutes. Then add olives, capers and basil to pan and cook for another 2 to 3 minutes. Add crushed tomatoes and tuna to pan and cook until sauce is warm, about 3 to 5 more minutes.
- Drain pasta, separately reserving about ½ cup of the pasta cooking water. Return pasta to empty pot.
- Add reserved pasta cooking water to sauce in pan; mix well. Add sauce to pasta pot and stir until pasta is coated with the sauce. Distribute pasta evenly among four bowls; drizzle with remaining 1 teaspoon olive oil. Add salt and pepper, to taste. Garnish with Parmesan, if desired.
Notes
Suggested cooking tools; Pot, sauté pan, colander
- Prep Time: 10
- Cook Time: 15
- Category: Tuna