Ingredients
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salt
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fresh ground black pepper
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1 lb penne pasta (whole wheat or wheat)
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1 tablespoon extra virgin olive oil (EVOO)
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2 (6 ounce) cans tuna in olive oil, lightly drained
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4 garlic cloves, chopped
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1 teaspoon crushed red pepper flakes (start with less & increase)
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3 tablespoons capers, drained and chopped
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1 (28 ounce) can diced Italian tomatoes
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flat leaf parsley, coarsely chopped (generous handful)
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kalamata olives (about a handful) or nicoise olive, pitted and chopped (about a handful)
Instructions
- Bring a large pot of water to a boil. Salt the water, add pasta and cook until al dente.
- While the pasta is cooking, heat a deep skillet over medium heat with the EVOO.
- Add the tuna, flaking it with a wooden spoon.
- Add the garlic and red pepper flakes and cook for 3 to 4 minutes.
- Stir in the capers and olives and heat until warmed through, 1 minute.
- Stir in the tomatoes and the parsley, lower the heat a little and simmer for 5 minutes.
- Add a ladle of the pasta cooking liquid to the sauce.
- Drain the pasta, add it to the sauce and toss.