Pasta With Tomatoes, Tuna, and Capers

By amaliana

Tuna, tomatoes, and capers, a can't miss combination that comes straight from the pantry, goes beautifully with pasta-or spooned over grilled bread or alongside a bed of greens. Use tuna packed in olive oil if you can find it(I hate to say it, but the European versions are best) and make sure to pour the oil right into the sauce(it has tremendous flavor).

Ingredients

• Salt
• 2 tablespoons olive oil
• One 28- or 35-ounce can tomatoes, chopped;include their juice
• 8 ounces any pasta, preferably whole wheat
• 1/4 cup white wine
• One 6-ounce can tuna packed in olive oil
• 2 tablespoons capers
• 1/2 teaspoon red chile flakes
• Black pepper
• 1/2 cup chopped fresh basil

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

1. Bring a large pot of water to a boil and salt it. Put the oil in a large, deep skillet over medium-high heat. When it's hot, add the onion and cook, stirring occasionally, until soft, 3 to 5 minutes. Add the tomatoes and their liquid and cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, 10 to 15 minutes. Turn the heat down to low.
2.Meanwhile, cook the pasta in the boiling water until tender but not mushy(start tasting after 5 minutes), then drain, reserving some of the cooking liquid.
3. Return the sauce to medium-high heat. Add the pasta, wine,tuna with it's oil, capers, and red chile flakes and cook and stir for another minute. Add a good sprinkle of black pepper along with the basil; toss well, adding a little of the cooking water if the sauce seems too thick. Taste and adjust the seasoning. Serve immediately or at rooom temperature.