Quick Pasta Puttanesca
Makes 6 to 8 servings
|1||package (16 ounces) uncooked spaghetti or linguine|
|3||tablespoons plus 1 teaspoon olive oil, divided|
|1/4||to 1 teaspoon red pepper flakes*|
|2||cans (6 ounces each) chunk light tuna packed in water, drained|
|1||tablespoon dried minced onion|
|1||teaspoon minced garlic|
|1||can (28 ounces) diced tomatoes, undrained|
|1||can (8 ounces) tomato sauce|
|24||pitted kalamata or ripe olives|
|2||tablespoons capers, drained|
*For a mildly spicy dish, use 1/4 teaspoon red pepper. For a very spicy dish, use 1 teaspoon red pepper.
- Cook spaghetti according to package directions; drain. Return spaghetti to saucepan; add 1 teaspoon oil and toss to coat.
- Meanwhile, heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add red pepper flakes; cook and stir 1 to 2 minutes or until sizzling. Add tuna; cook and stir 2 to 3 minutes. Add onion and garlic; cook and stir 1 minute. Add tomatoes with juice, tomato sauce, olives and capers. Cook over medium-high heat, stirring frequently, until sauce is heated through.
- Add sauce to pasta; mix well.
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