Tuna Puttanesca

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Yield

4 Servings

Serving Size

Ingredients

1 pound whole-wheat linguine or spaghetti

1 tablespoon olive oil, divided

4 garlic cloves, minced

1-2 teaspoon crushed red pepper

¼ cup chopped Kalamata olives

¼ cup chopped green olives (or use ½ cup chopped Kalamata olives and no green olives)

¼ cup capers, drained

1 teaspoon dried basil

1 (28-ounce) can or box of crushed tomatoes

2 (6-8 ounce) cans of tuna, drained and ﬂaked

Salt and pepper, to taste

Parmigiano-Reggiano cheese, optional (to garnish)

Instructions

Cook pasta according to package instructions.
While pasta is cooking, heat 2 teaspoons of olive oil in sauté pan over medium heat. Add garlic and crushed red pepper to pan and cook for 2 minutes. Then add olives, capers and basil to pan and cook for another 2-3 minutes. Add crushed tomatoes and tuna to pan and cook until sauce is warm, about 3-5 more minutes.
Drain pasta, separately reserving about ½ cup of the pasta cooking water. Return pasta to empty pot.
Add reserved pasta cooking water to sauce in pan; mix well. Add sauce to pasta pot and stir until pasta is coated with the sauce. Distribute pasta evenly among four bowls; evenly drizzle remaining 1 teaspoon of olive oil on top of each bowl of pasta. Add salt and pepper, to taste. Garnish with Parmigiano-Reggiano, if desired.