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