Ingredients
- 500 g dried pasta of your choice
- 3 tablespoons olive oil
- 680 g glass jar organic passata Italian tomatoes (pureed tomato)
- 2 shallots, finely chopped
- 3 or more garlic cloves, thinly sliced
- 1 can good-quality sustainable tuna, drained
- 1 tablespoon capers rinsed, roughly chopped
- 1/2 cup pitted kalamata olives, roughly chopped
- 1/2 cup dry red wine
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes or to taste
- 3 tablespoons extra-virgin olive oil
- handful fresh chopped parsley
- freshly ground black pepper, to taste
- freshly grated parmesan, to taste
Instructions
- In a large skillet, sauté garlic and diced shallots in olive oil over medium heat, stirring occasionally, until soft but without coloring.
- Add olives, capers, red pepper flakes and red wine and cook until reduced by half.
- Stir in the pureed tomatoes, tuna, oregano and allow to simmer for at least 20 minutes. If necessary, add a little water to adjust the consistency of the sauce.
- Meanwhile, fill the large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
- Toss sauce with fresh parsley and pasta.
- Season sauce with freshly ground pepper, according to taste. Garnish with parmesan before serving. Enjoy!