Categories: Italian, Main Dish, Mark Bittman, Pasta Sauce, Tuna
Ingredients
- salt
- black pepper
- 2 tablespoons extra virgin olive oil
- 1 medium onion, roughly chopped
- 1 teaspoon hot red pepper flakes, to taste
- 2 tablespoons drained capers
- 1 (28 ounce) can plum tomatoes, drained and roughly chopped
- 1 lb long pasta (spaghetti or linguine)
- 2 (6 ounce) cans tuna packed in oil, drained
- chopped fresh parsley leaves, for garnish
Directions
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Bring a bit pot of water to a boil and add salt.
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Add the olive oil to a deep skillet or a medium saucepan over med-high heat.
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Add in onion; cook/stir occasionally, until it softens, about 5 minutes.
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Stir in red pepper flakes and capers, then the tomatoes.
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Cook/stir occasionally, until the tomatoes begin to break up, 10-15 minutes; then lower the heat and cook for another 5-10 minutes.
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Cook the pasta in the boiling water, stirring frequently, until it is tender but not mushy.
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Just before it is done, stir the tuna into the tomato sauce, breaking it into flakes.
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Taste and adjust the seasoning, adding salt, pepper, or red pepper flakes as necessary.
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Drain the pasta, toss with the sauce, garnish with the parsley, and serve,.