- 2 tablespoons olive oil
- 2 5-ounce cans good-quality tuna packed in oil, partially drained
- 1 15-ounce can diced tomatoes
- 2 cloves garlic, minced
- 5-6 anchovies, chopped
- 2-3 tablespoons capers (depending on how much you love them)
- 1/2 cup pitted olives (I have used all Kalamata, as well as a combo of green and Kalamata)
- 10-12 ounces whole wheat pasta (I used spaghetti but bucatini would rock here)
- Cook pasta according to package directions (attempt to time it so it is done at the same time as the sauce).
- In a large skillet, heat the olive oil over low heat. Add the anchovies and stir until they break apart and melt. Add the garlic and cook until fragrant (about 20-30 seconds).
- Stir in the tomatoes and cook over medium-low heat about 6-8 minutes, until beginning to break down. Add the olives and continue to cook for another 4-5 minutes. (The mixture will really begin to look nice and saucy at this point.) Finally, lower the heat and stir in the tuna, being careful to leave it fairly chunky, and cook for another 2-3 minutes or until your pasta is ready.
- Toss the pasta and the sauce. You can season it with salt and pepper to taste at this point, but I found the anchovies alone added enough brineyness for us.
Source: Yankee Kitchen Ninja
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