Dr. Andrew Weil’s Pasta Puttanesca with Tuna

By ClaudiaJan

Ingredients

• 2 (28 oz) cans Italian tomatoes, drained and crushed
• 4 tbsp extra virgin olive oil
• 1 tsp dried hot red pepper flakes
• 2 tbsp capers
• 1/2 cup black olives, pitted and chopped
• 3 mashed garlic cloves
• 2 tbsp fresh basil leaves, minced
• 1 lb dried pasta
• 1/4 cup Parmesan cheese, grated
• 1 package/can of healthy pouch/canned tuna (low-mercury type)

Details

Servings 1
Adapted from doctoroz.com

Preparation

Step 1

In a large bowl, combine the tomatoes, olive oil, red pepper flakes, capers, olives, garlic and basil. Let stand at room temperature for 1 hour. Add the tuna to the mix. Cook the pasta in rapidly boiling water until al dente. Drain well. Toss the hot pasta with the tomato mixture. Add the grated Parmesan cheese and serve immediately.

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