Spicy Tuna Tomato Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons extra virgin olive oil
02 -
1 large brown or yellow onion, minced finely
03 -
⅓ cup flat-leaf parsley, chopped fresh
04 -
800 g crushed canned tomatoes
05 -
1 cup of the water used to cook the pasta (optional)
06 -
3 large garlic cloves, minced
07 -
Sea salt and black pepper, freshly ground, to your preference
08 -
Lemon wedges to serve, if desired
09 -
340 g of short pasta like penne rigate, dried variety
10 -
1 teaspoon of mild or spicy red chili flakes (adjust to fit your liking)
11 -
⅓ cup Kalamata olives, pitted and sliced in halves
12 -
370 g canned tuna in olive oil, drained
13 -
1 teaspoon of oregano, dried
14 -
2 tablespoons of baby capers, rinsed and drained
15 -
A handful of parsley stems, finely minced (about 2 tablespoons)
# Instructions:
01 -
Fill a big pot with water and get it boiling. Sprinkle some salt into the water once it’s bubbling.
02 -
Warm up olive oil in a deep frying pan over medium heat. Toss in the onion, parsley stems, and chili flakes. Let them soften for 4-5 minutes, then add garlic, cooking for another minute or two without letting it burn.
03 -
Pour the crushed tomatoes and drained tuna into the pan. Add about ¼ cup of water to the cans to rinse out any leftover tomatoes, then pour that into the pan too. Use a wooden spoon to gently flake the tuna into smaller pieces. Add the oregano and give it a good stir. Let it gently bubble away, stirring every now and then, for 15-20 minutes.
04 -
As you prepare the sauce, cook your pasta in the boiling water. Follow the package's cooking time and stir it regularly so it doesn’t stick. Before draining, save a cup of the water for later in case you need it.
05 -
Toss in the olives, capers, and freshly chopped parsley. Stir everything together and let it warm up for a few minutes.
06 -
Stir the cooked pasta into the sauce. If needed, adjust the texture by adding a splash of the reserved pasta water. Take a moment to taste and tweak the seasoning to your liking.
07 -
Dish up the pasta and sprinkle more parsley on top. Add a drizzle of olive oil for extra flavor and a squeeze of lemon if you’re feeling fancy.
# Notes:
01 -
Season to taste using freshly ground black pepper and sea salt.
02 -
Want a bigger kick? Toss in a bit more chili flakes.
03 -
Leftovers keep well in a sealed container in the fridge for up to three days.
04 -
Freeze the sauce for as long as two months. Defrost, warm it up, and toss it with freshly cooked pasta.