If desired, add a little chopped arugula for a little pepper zing.
2 garlic cloves, unpeeled, cut in half
6 tbsp. extra virgin olive oil
1 (14 ounce) can tomatoes, diced
1 (6 ounce) can tuna, preferably tuna packed in oil
Salt and freshly ground pepper, to taste
1 pound short pasta, such as penne, fusilli or rigatoni
Handful Italian parsley, chopped
2 tbsp. capers
Hot pepper oil, for serving (optional)
Bring a large pot of water to a boil. Generously salt. Add pasta and cook until al dente.
Meanwhile, add olive oil to a large skillet over medium high heat. Add garlic and sauté until golden, about 1 to 2 minutes. Remove garlic from pan and discard. Flake tuna with fork and add to pan. Let cook for 1 to 2 minutes. Add tomatoes. Season sauce with salt and pepper. Bring to a boil. Reduce heat to simmer, stirring occasionally. Cook sauce until slightly thickened, about 10 minutes. Stir in capers and parsley.
Add pasta and toss to combine. Serve with a drizzle of hot pepper oil, if desired.
Originally published on In The Kitchen with Stefano Faita.
Servings: 4 to 6 servings
approx. Per Serving