PANTRY PASTA WITH TUNA, OLIVES, AND CAPERS
½ cup olive oil
1 large onion, chopped
8 garlic cloves, peeled and chopped
1-pint mushrooms, sliced (or 1, 4 ounce can, drained)
¼ teaspoon red pepper flakes
1, 6-ounce jar marinated artichokes
3 tablespoons capers, drained
2, 5-ounce cans Dolores Chunk Light Yellowfin Tuna in Water
1, 2.5-ounce can black olives (or ½ cup Kalamata olives, chopped)
½ cup green olives, chopped
1 lemon, juiced and zested
1 ½ teaspoons salt
2 teaspoons fresh cracked black pepper
½ cup parsley, chopped
1-pound 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.