Pasta With Tuna Sauce
"Mark Bittman; Italy"
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- salt
- black pepper
- 2 tablespoons extra virgin olive oil
- 1 medium onion, roughly chopped
- 1 teaspoon hot red pepper flakes, to taste
- 2 tablespoons drained capers
- 1 (28 ounce) can plum tomatoes, drained and roughly chopped
- 1 lb long pasta (spaghetti or linguine)
- 2 (6 ounce) cans tuna packed in oil, drained
- chopped fresh parsley leaves, for garnish
directions
- Bring a bit pot of water to a boil and add salt.
- Add the olive oil to a deep skillet or a medium saucepan over med-high heat.
- Add in onion; cook/stir occasionally, until it softens, about 5 minutes.
- Stir in red pepper flakes and capers, then the tomatoes.
- Cook/stir occasionally, until the tomatoes begin to break up, 10-15 minutes; then lower the heat and cook for another 5-10 minutes.
- Cook the pasta in the boiling water, stirring frequently, until it is tender but not mushy.
- Just before it is done, stir the tuna into the tomato sauce, breaking it into flakes.
- Taste and adjust the seasoning, adding salt, pepper, or red pepper flakes as necessary.
- Drain the pasta, toss with the sauce, garnish with the parsley, and serve,.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I ended up making quite a few changes to this recipe to use what I had on hand as well as to attempt to make it more healthy. I used whole wheat pasta and slightly less tuna (packed in water, not oil). I didn't have any capers, so I crumbled some light feta cheese over the top. Even my picky husband ate this without complaints, and the leftovers were also delicious! :-)
