Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons anchovy paste
  • 1/2 teaspoon crushed red chili flakes
  • 3 cloves garlic (grated)
  • 2 tablespoons capers (drained)
  • 15 pitted kalamata olives (sliced)
  • 2 5 ounce cans tuna
  • 8 ounces whole wheat spaghetti (prepared according to package instructions reserving 1/4 cup of the starchy cooking liquid)
  • 1/4 cup minced Italian parsley
  • salt and pepper to taste
  • parmesan cheese (to serve)

Instruction

  • Pre-heat a large, 2-inch skillet over medium high heat and drizzle with olive oil. Add anchovy paste and chili flakes to the hot pan and stir to release flavors, about 60 seconds.
  • Stir in garlic and heat until fragrant, about 30 seconds, before stirring in the sliced kalamata olives and capers.
  • Remove pan from heat and toss in tuna and warm, cooked pasta along with reserved starchy cooking liquid.
  • Add minced parsley and toss once again before checking for seasoning. Adjust accordingly with salt or pepper as needed.
  • Serve with parmesan cheese.