Rating
4.5
Average: 4.5 (2 votes)
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.
Emily
May 06, 2019
4
Enjoyed this recipe. Pretty flavorful and fairly easy to make. I used albacore tuna, which stayed together nicely. I also mixed the pasta in with the sauce at the end before serving. I found it to be every so slightly dry, even after adding the reserved tomato juice from the diced tomatoes. I may reserve a little water from the pasta next time to add to the sauce, and will try serving the sauce ladled on top of the pasta as we serve. We still enjoyed the recipe and will make it again.

Review this Recipe