Tuna Pasta
Time needed
10 min
preparation
+
45 min
cooking
Serving Size / Yield
6-8 servings
Ingredients
- 2 Tbs. olive oil
- 2 lg. garlic cloves, thinly sliced
- 1 30-oz. can Italian crushed tomatoes in puree
- 1 C. water
- 2 Tbs. chopped fresh parsley
- 1 6.5-oz. can tuna in oil, drained
- 2 Tbs. capers, rinsed and drained
- 1/2 tsp. pepper
- 1 lb. fusilli or penne
Directions
In a nonreactive large saucepan, heat olive oil over medium-low heat. Add garlic and cook about 1 minute, or just until it begins to turn golden. Add tomatoes with puree, water and parsley. Bring to a boil over medium heat. Reduce heat to medium-low and cook uncovered. Stir occasionally for 25 minutes. Add more if sauce is too thick.
Break tuna into chunks and add to sauce. Stir in capers and pepper. Cook until heated through, 1-2 minutes. Remove from heat and cover to keep warm. When sauce is almost ready, cook fusilli in a large pot of boiling water for 10-12 minutes. Drain. Pour pasta and sauce into a large bowl. Toss together.
