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Preparation time
10 minutes
Total time:
25 minutes
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Ingredients
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80 mL (1/3 cup) olive oil
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170 g (6 oz) canned tuna in olive oil, drained
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500 mL (2 cups) Stefano Arrabiata Sauce
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To taste, salt and freshly ground pepper
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450 g (1 lb) your choice of short pasta (penne, fusilli, rigatoni)
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Handful Italian parsley, finely chopped
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30 mL (2 tbsp.) capers
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Directions
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Heat oil in a skillet.
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Remove skillet from heat and add tuna, using a fork to break it apart.
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Add sauce and stir. Season with salt and pepper to taste.
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Let sauce simmer for about 5 minutes over medium-low heat.
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In the meantime, cook pasta al dente in a pot of salted boiling water.
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Add parsley and capers to the sauce and mix well.
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Drain pasta, add to sauce, mix to combine, and serve.
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