 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Ingredients:
1 tablespoon olive oil |
1 small onion (diced) |
2 garlic cloves (chopped) |
1/2 teaspoon red pepper flakes |
1/4 cup white wine (optional) |
1 (28 ounce) can plum tomatoes (crushed) |
2 tablespoons capers (drained) |
1/4 cup kalamata olive (pitted and diced) |
2 anchovies (minced) |
1 (6 ounce) can tuna (drained) |
salt and pepper |
1 lb spaghetti |
1 handful parsley (chopped) |
Directions:
1. Heat the oil in the pan at medium heat.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
4. Add the white wine, deglaze the pan and then simmer until it has almost all evaporated, about 5 minutes.
5. Add the tomatoes and capers and simmer until the sauce just starts to thicken, about 10 minutes.
6. Add the olives, anchovies and tuna and simmer for 10 minutes.
7. Meanwhile, cook the pasta as directed.
8. Season the tomato sauce with salt and pepper to taste.
9. Remove the tomato sauce from the heat and mix in the parsley.
10. Toss the pasta in the sauce and serve.
|
|