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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Mark Bittman; Italy 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:
1. Bring a bit pot of water to a boil and add salt.
2. Add the olive oil to a deep skillet or a medium saucepan over med-high heat.
3. Add in onion; cook/stir occasionally, until it softens, about 5 minutes.
4. Stir in red pepper flakes and capers, then the tomatoes.
5. Cook/stir occasionally, until the tomatoes begin to break up, 10-15 minutes; then lower the heat and cook for another 5-10 minutes.
6. Cook the pasta in the boiling water, stirring frequently, until it is tender but not mushy.
7. Just before it is done, stir the tuna into the tomato sauce, breaking it into flakes.
8. Taste and adjust the seasoning, adding salt, pepper, or red pepper flakes as necessary.
9. Drain the pasta, toss with the sauce, garnish with the parsley, and serve,.
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