Capers are indeed the secret ingredient, and the tuna contributes healthy omega-3’s as well.
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
Recipe courtesy Alessandro Luchetti, iStock photo
Bart S. says: We use canned pink salmon instead of tuna and whole peeled tomatoes instead of diced. The entire family loves it!
Jane says: Very tasty and easy to make. Will have again.
Emily says: 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.
Matt says: 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.
Laura says: The name includes “tomatoes” and the picture looks like it includes tomatoes, but I don’t see it as an ingredient. Confused!
Cynthia says: 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.
Kelly Russell says: The 3rd ingredient is “1 can diced tomatoes”.
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