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 tuna

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

¼ teaspoon red pepper flakes

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.

You May Also Like...

B8CC0225-7A66-4BDD-A733-A0F7469D5921_1_201_a

SPICY CHINESE NOODLES AND MUSHROOM SOUP WITH BOK CHOY, BROCCOLI, AND EGGS

fullsizeoutput_28f2f

PESTO AND GARDEN TOMATO CAPRESE PIZZA

65053CF0-7A6B-4C80-A79C-1A70500E5E20_1_201_a

LOBSTER MAC & CHEESE

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Leave a Comment

Item added to cart.
0 items - $0.00