8 ounces Penne (preferably whole grain)
2 tablespoon extra-virgin olive oil
½ cup diced red onion
2 finely chopped garlic cloves
14.5 ounce can of San Marzano tomatoes
2 tablespoon capers
⅓ cup Gaeta black olives, pitted and sliced in half
2 tablespoon chopped Italian parsley
1 can of tuna in olive oil
1 pinch hot red chili flakes
Recipe and photo courtesy of National Pasta Assocation [1]
Links
[1] https://sharethepasta.org