¼ cup extra virgin olive oil
2 garlic cloves, minced
1 (15 oz) can diced tomatoes, drained; juice reserved
1 cup pitted Kalamata olives
2 cans tuna, drained
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper, or to taste
1 teaspoon dried oregano
¼ cup capers, rinsed and drained
1 teaspoon of sugar
1 pound of spaghetti, preferably whole grain
- Heat the olive oil in a pan over medium heat, add the garlic, and sauté for 2-3 minutes.
- Add the diced tomatoes, stir gently, and add the olives, tuna, pepper, oregano, capers, sugar, and salt. Cook over medium heat, breaking up the tuna with a spoon, and stirring frequently for about 20 minutes until the sauce is hot. If you like a more liquid sauce, add some of the drained tomato juice.
- While the sauce cooks, bring a large pot of water to a boil. Add the pasta and cook according to the package directions. Drain and top with hot sauce.