Spaghetti tossed with tender flakes of tuna and a briny tomato sauce with Kalamata olives, capers, garlic and red pepper flakes. This Italian-inspired pasta makes a satisfying main course for four.
$16.86
Per Serving
$4.22
Total
35 min
Prep
10 min
Cook
25 min
Difficulty
medium
Servings
$35.88
10 to buy · 0 you have
28 ounces Canned crushed tomatoes
Simple Truth Organic · 28 oz$2.29 per packagePackage use: 100%Product match100%
1/4 cup Fresh flat-leaf parsley
Simple Truth Organic · 0.5 oz$2.19 per packagePackage use: 99%Product match99%
10 ounces Canned tuna packed in olive oil
StarKist · 4.5 oz$2.49 per packagePackage use: 84%Product match84%
12 ounces Dry spaghetti
De Cecco · 16 oz$3.29 per packagePackage use: 75%Product match75%
1/2 cup Pitted Kalamata olives
Kroger · 6 oz$4.39 per packagePackage use: 40%Product match40%
2 tablespoons Capers
Private Selection · 3.5 fl oz$2.99 per packagePackage use: 29%Product match29%
4 each Garlic cloves
Simple Truth Organic · 3 ct$1.99 per packagePackage use: 13%Product match13%
3 tablespoons Extra-virgin olive oil
Pompeian · 16 fl oz$8.19 per packagePackage use: 9%Product match9%
1/2 teaspoon Red pepper flakes
Smart Way · 1.5 oz$1.19 per packagePackage use: 2%Product match2%
2 1/4 teaspoons Fine salt
Morton · 26 oz$1.89 per packagePackage use: 2%Product match2%
4 quarts Water
$0.00 per packagePackage use: 0%Product matchTap water
0%
Colander
Tongs
Can opener
Measuring cups and spoons
Wooden spoon
Heatproof measuring cup
Knife and cutting boardColanderCan openerKnife and cutting boardWash your hands with soap and water and clean the preparation surface. Rinse the parsley and peeled garlic under running water, then dry before chopping and slicing. Halve the drained olives. Drain the capers and tuna, keeping the tuna in large flakes.
Measuring cups and spoonsBring the 4 quarts of water to a boil in the large pot. Add the 2 teaspoons of salt allocated to the pasta water.
Use caution around the boiling water and rising steam.
Measuring cups and spoonsWooden spoonMeanwhile, heat the olive oil in the sauté pan over medium-low heat. Add the garlic and cook for 1–2 minutes, stirring, until fragrant and just beginning to turn pale gold. Stir in the red pepper flakes and cook for 30 seconds without letting the garlic brown.
Keep hands clear of the hot oil and pan.
Can openerWooden spoonCarefully add the crushed tomatoes, olives and capers. Bring to a gentle simmer over medium heat, then reduce the heat to medium-low. Simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce has thickened slightly but remains loose enough to coat pasta.
Add the tomatoes carefully to reduce splatter from the hot pan.
ColanderHeatproof measuring cupWhile the sauce simmers, add the spaghetti to the boiling water. Stir well and cook for 1 minute less than the package’s recommended al dente cooking time. Before draining, scoop out 1 cup of pasta cooking water into the heatproof measuring cup. Drain the spaghetti without rinsing.
When draining the spaghetti, pour slowly and keep your hands and face clear of the rising steam.
Wooden spoonReduce the heat under the sauce to low. Gently fold in the tuna and warm for 1 minute, leaving some substantial flakes intact.
TongsMeasuring cups and spoonsHeatproof measuring cupAdd the drained spaghetti and 1/4 cup of the reserved pasta water to the sauce. Use tongs to gently lift and fold the spaghetti through the sauce for 1–2 minutes, until the pasta is al dente and evenly coated. If the sauce is too thick, add more of the reserved pasta water, 1 tablespoon at a time, until it coats the strands without pooling in the pan. You may not need the full reserved cup.
TongsMeasuring cups and spoonsWooden spoonRemove the pan from the heat and gently fold in the parsley. Taste before adding any salt, since the tuna, olives and capers already contribute saltiness. Add the reserved 1/4 teaspoon salt only if needed. Divide the finished pasta evenly among four bowls and serve immediately.
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