 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 15 |
|
This recipe was featured in the 1-2-3 Eats column of Parade Magazine by Dorie Greenspan. I haven't tried it yet but the combination of tuna, capers and olives sounds yummy. Ingredients:
1/2 lb spaghetti |
1 tablespoon olive oil |
1 small onion, chopped |
1 1/4 cups pasta sauce |
6 pitted olives, chopped |
2 tablespoons capers, drained |
1 (5 ounce) can tuna, drained |
salt |
red pepper flakes |
Directions:
1. Cook the pasta following package directions. Drain and put the pot back on the stove over low heat.
2. Add the oil and onion and cook, stirring, for 1 minute. Stir in the sauce, olives, and capers and bring to a gentle boil. Simmer for 3 minutes to heat through, then flake the tuna and add it to the sauce. Cook 1 minute more.
3. Add the spaghetti to the pot and stir it around to reheat and coat strands evenly with sauce. Season to taste with salt and red pepper flakes. Serve immediately.
|
|