Spaghetti with Tuna, Green Olives and Tomatoes

Ingredients

• 1 lb spaghetti
• 10 oz olive oil-packed tuna (Prefer tuna packed in oil with no added salt; reserve some of the packing oil for the sauce.)
• 28 oz whole peeled canned tomatoes (Do not use diced tomatoes; crush the tomatoes by hand or with a spoon as they cook.)
• 1 cup green olives (Pitted and roughly chopped; firm, buttery green olives are preferred.)
• 4 cloves garlic (Thinly sliced or minced)
• 2 tbsp extra-virgin olive oil (Use in addition to the tuna packing oil as needed.)
• 0.25 tsp red pepper flakes (Optional)
• 0.25 cup fresh parsley (Chopped, for finishing)
• kosher salt (For the pasta water and seasoning; use sparingly because the olives and tuna may be salty.)
• black pepper (To taste)

Steps

1. 1

   Bring a large pot of well-salted water to a boil. Before adding the pasta, reserve a little of the tuna’s packing oil for the sauce.

2. 2

   Heat the reserved tuna oil together with the extra-virgin olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes, if using, and cook for about 30 seconds to 1 minute, until fragrant but not browned.

3. 3

   Add the chopped green olives and cook for 1 to 2 minutes, stirring, so they begin to release their briny flavor into the oil.

4. 4

   Add the whole peeled tomatoes and their juices. Crush the tomatoes with a wooden spoon, then bring the sauce to a gentle simmer.

5. 5

   Cook the tomato mixture uncovered for about 20 to 25 minutes, stirring occasionally, until the tomatoes break down and the sauce becomes thick, glossy, and richly seasoned. Taste and adjust the pepper and salt only if needed.

6. 6

   While the sauce simmers, add the spaghetti to the boiling water and cook according to the package directions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the spaghetti.

7. 7

   Add the drained spaghetti to the skillet with the tomato and olive sauce. Toss thoroughly, adding reserved pasta water a splash at a time until the sauce coats the noodles smoothly.

8. 8

   Gently fold in the oil-packed tuna, keeping some pieces intact rather than breaking it into a paste. Warm for 1 to 2 minutes, just until the tuna is heated through.

9. 9

   Stir in the chopped parsley and season with black pepper. Serve immediately, with an optional drizzle of olive oil.

Notes

The source page is member-gated and does not expose its ingredient list or method in the supplied text, so this recipe is reconstructed from the dish description and standard technique. Use oil-packed tuna, not water-packed tuna, because water-packed tuna is drier and less flavorful. Avoid diced canned tomatoes; they often remain too firm and may contain skins. The olives and tuna can provide substantial salt, so season carefully.

Nutrition per serving

• main
• pasta
• Italian
• seafood
• one-pot sauce
• quick meal
• dairy-free