Rating
5
Average: 5 (1 vote)
Active time
25 minutes
Total time
25 minutes
Yield
6 Servings
Ingredients

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

Instructions
  1. Heat the olive oil in a pan over medium heat, add the garlic, and sauté for 2-3 minutes.
  2. 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.
  3. 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.

Alessandro Luchetti

How'd it Taste?

Laura
October 29, 2016
0
The name includes "tomatoes" and the picture looks like it includes tomatoes, but I don't see it as an ingredient. Confused!
Cynthia
November 03, 2016
0
Hi Laura. This was a yummy recipe Alessandro, our Italian intern, made for us once. I think it lost something in the translation -- we've updated the recipe to specify diced tomatoes instead of tomato sauce. Thanks for bringing this to our attention.
Matt
January 27, 2019
5
Great taste of the sea with a bit of spice from flavor layers of olives, capers and red pepper flakes. Also not difficult to make! I used fresh cherry tomatoes but a good can of Italian canned tomatoes would work well too. TUMMY = HAPPY.

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