Tuna & Black Olive Puttanesca
Pasta tossed with canned tuna, olives, capers, and tomato paste.
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1/4 cup black olives, sliced
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1 tbsp capers, drained
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2 tbsp tomato paste
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2 cloves garlic, minced
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1/2 tsp dried oregano
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1/4 tsp red pepper flakes (adjust to taste)
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2 tbsp olive oil
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1/2 cup pasta water
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Salt & black pepper to taste
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Fresh parsley or basil, for garnish (optional)
Instructions:
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Cook the pasta: Boil in salted water according to package directions. Reserve 1/2 cup pasta water before draining.
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Sauté the aromatics: In a pan, heat olive oil over medium heat. Add garlic, red pepper flakes, and oregano, cooking until fragrant (about 1 minute).
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Build the sauce: Stir in tomato paste, black olives, and capers. Cook for another minute.
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Add tuna & pasta water: Flake in the drained tuna and pour in reserved pasta water to loosen the sauce. Simmer for 2 minutes.
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Combine: Toss the cooked pasta into the sauce, ensuring everything is well-coated.
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Season & garnish: Adjust salt and pepper to taste, and top with fresh herbs if using.
