Tuna Linguine With Tomatoes, Olives & Capers
salt, to taste
½ lb linguine (225 g)
2 tablespoons olive oil
2 cloves garlic, thinly sliced
½ teaspoon red chili flakes
2 teaspoons dried oregano
1 tablespoon caper
½ cup kalamata olive (75 g)
2 tablespoons tomato paste
14 oz diced tomato (395 g), 1 can
5 oz tuna (140 g), 1 can, drained
How to Make It
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain.
Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.
Add the tuna and cook for another minute.
Toss in the cooked pasta.
Dry Measuring Cups
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