Pantry Tuna Tomato Pasta
A fast, savory pantry pasta with a garlicky tomato sauce, briny olives, flaky tuna, and a gentle chili heat. It comes together on the stovetop in about 30 minutes.
Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 12 ounces dried spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic
- 0.5 teaspoon red pepper flakes
- 28 ounces crushed tomatoes
- 10 ounces canned tuna
- 0.5 cup pitted kalamata olives
- 1 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley
Cooking instructions
- Bring a large pot of well-salted water to a boil. Cook the spaghetti until just al dente according to the package directions. Reserve 1 cup of pasta water, then drain. (about 10 min)
- While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes; cook for 30 to 60 seconds, until fragrant but not browned. (about 1 min) — Medium heat
- Stir in the crushed tomatoes, salt, and black pepper. Simmer uncovered, stirring occasionally, until slightly thickened and the raw tomato smell is gone. (about 8 min) — Medium-low heat
- Fold in the drained tuna and olives, breaking the tuna into large flakes. Simmer until heated through. (about 2 min) — Medium-low heat
- Add the drained spaghetti to the skillet and toss to coat. Add reserved pasta water, 2 tablespoons at a time, until the sauce clings to the pasta. Stir in the parsley and serve hot. (about 2 min) — Low heat