Quick Tuna and Tomato Pasta

• •1 lb spaghetti or linguine
• •3 tablespoon olive oil, extra virgin
• •0.5 medium yellow onion, finely diced
• •4 garlic cloves, minced
• •0.5 teaspoon red pepper flakes
• •28 oz canned diced tomatoes, undrained
• •2 5-oz cans canned tuna in olive oil, drained
• •1 tablespoon capers, drained
• •0.3 cup Kalamata olives, pitted and halved (optional)
• •0.3 cup fresh parsley, chopped
• • to taste salt
• • to taste black pepper, freshly ground
• • to taste Parmesan cheese, grated, for serving

Instructions

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet or deep pan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-5 minutes.

3. 3

   Add the minced garlic and red pepper flakes to the skillet. Cook for another 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.

4. 4

   Pour in the can of diced tomatoes (undrained). Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 5-7 minutes, allowing the flavors to meld.

5. 5

   Gently flake the drained tuna into the sauce. Stir in the capers and Kalamata olives (if using). Continue to simmer for another 2-3 minutes to heat through.

6. 6

   Add the cooked and drained pasta directly to the skillet with the sauce. Toss everything together vigorously to ensure the pasta is evenly coated. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

7. 7

   Season the pasta with salt and freshly ground black pepper to taste. Stir in half of the fresh chopped parsley.

8. 8

   Serve immediately in warm bowls, garnished with the remaining fresh parsley and a generous sprinkle of grated Parmesan cheese.

Chef's Tips

• 💡**Don't Overcook the Pasta**: Cook your pasta until it's perfectly al dente, meaning it's firm to the bite. It will continue to cook slightly when tossed with the hot sauce.
• 💡**Quality Tuna Matters**: Using good quality canned tuna packed in olive oil (not water) will significantly enhance the flavor and richness of your sauce.
• 💡**Reserved Pasta Water is Key**: The starchy pasta water is your secret weapon! It helps to emulsify the sauce, making it cling beautifully to the pasta and adding a silky texture.
• 💡**Adjust Spice Level**: Feel free to increase or decrease the red pepper flakes based on your preference for heat. For a milder dish, omit them entirely.