Spaghetti with Tuna and Tomatoes
A simple pasta made with pantry staples that packs a flavor punch! With just a few ingredients, this dish comes together very easily making it the perfect weeknight meal.
Ingredients
- ¾ Pound spaghetti or linguine
- 3 Tablespoons olive oil
- 1 Shallot minced
- 2 Cloves garlic minced
- 1 (14 ounce) Can crushed tomatoes
- ½ Teaspoon red pepper flakes
- 2 Cans tuna packed in olive oil drained
- 1 Tablespoon capers drained
- 2 Tablespoons unsalted butter
- Kosher salt to taste
- ½ Cup Fresh parsley roughly chopped, to taste
Instructions
- Heat the olive oil in a large pan over medium high heat. Add the shallots and cook until just starting to soften, about 3 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes and red pepper flakes and lower the heat to medium low. Cook, stirring occasionally for 15 minutes. Season with kosher salt to taste.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta to al dente and drain, reserving ½ cup of pasta water.
- Gently stir the tuna and capers into the sauce, making sure not to break the tuna apart too much. Add the pasta to the sauce along with the butter and a splash of pasta water, tossing to combine. Cook for 1 minute more, until the pasta is coated in the sauce and the tuna is warmed through. Add more pasta water to loosen the sauce, if needed.
- Garnish with fresh parsley and serve right away. Enjoy!
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