PANTRY PASTA WITH TUNA, OLIVES, AND CAPERS

PANTRY PASTA WITH TUNA, OLIVES, ARTICHOKES, AND CAPERS

½ cup olive oil

1 large onion, chopped

8 garlic cloves, peeled and chopped

1 pint mushrooms, sliced (or 1, 4 oz. can, drained)

¼ tsp. red pepper flakes

1, 6 oz. jar marinated artichokes

3 Tbs. capers, drained

2, 5 oz. cans tuna

1, 2.5 oz.  can black olives (or ½ cup Kalamata olives, chopped)

1/2 cup green olives, chopped

1 lemon, juiced and zested

1 ½ tsp. salt

2 tsp. fresh cracked black pepper

¼ tsp. red pepper flakes

½ cup parsley, chopped

1 lb. spaghetti, cooked al dente

1 ½ cups parmesan cheese, grated

Heat the olive oil in a large deep skillet over medium high heat and cook onions and garlic until soft and fragrant.  Add the mushrooms and red pepper flakes to the pan and cook an additional 4-5 minutes until soft and lightly browned.

Add the artichokes (including marinade), capers, tuna, olives, lemon juice and zest, salt, pepper, and parsley to the pan and cook for 2 minutes until hot, breaking up the tuna with a spatula.  Toss the pasta with the sauce and then add the parmesan cheese and toss to combine.

Serve hot and garnish with more parsley.

Pasta

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