Quick Tuna Pasta Puttanesca
- Total Time
Add some heat with a pinch of red pepper flakes. If you don’t like heated tuna, let the dish come to room temperature before eating.
extra virgin olive oil1 tsp, divided
yellow pepper(s)⅓ cup(s), finely diced
uncooked red onion(s)¼ cup(s), sliced, chopped
garlic clove(s)2 medium clove(s), minced
canned tomatoes½ cup(s), fired-roasted variety
olive(s)4 large, kalamata, pitted, quartered
cooked farfalle pasta1 cup(s)
canned chunk white tuna in water3 oz, drained, flaked
fresh parsley3 Tbsp, chopped
table salt¼ tsp
- Heat 1/2 tsp oil in a medium nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add tomatoes, olives and capers; cook, stirring, until hot. Add pasta; toss.
- Stir in tuna and parsley; remove from heat. Spoon into a bowl and sprinkle with salt; stir in remaining 1/2 tsp oil. Enjoy hot or at room temperature.
- Makes 1 serving.