PANTRY PASTA WITH TUNA, OLIVES, AND CAPERS

Ingredients

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

Instructions

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...

9512A816-7728-4E38-B05D-147BC2223401_1_201_a

MISO SCALLOPS OVER GLASS NOODLES WITH BROCCOLI AND SUMMER SQUASH

fullsizeoutput_1fcad

GRILLED BABY LAMB CHOPS WITH MINT PESTO OVER SPRING RISOTTO WITH ASPARAGUS AND PEAS

930B7C0B-AE70-4517-B33A-AAFA58D8C086_1_201_a

MUSHROOM AND CHICKEN SORT-OF-STROGANOFF PASTA

Search Recipes

By Category

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

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00