Tuna Puttanesca

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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  1. Cook 4 sliced garlic cloves and a pinch of red pepper flakes in a skillet with 2 tablespoons olive oil over medium heat, 2 minutes. Add 2 tablespoons capers and 1/2 cup chopped kalamata olives and cook 2 minutes. Drain a 28-ounce can plum tomatoes (reserve the juice); crush into the skillet and cook 2 minutes. Add the tomato juice, some torn basil, and salt and cook until thickened, 2 minutes. Add a 5-ounce can oil-packed tuna. Toss with 12 ounces cooked orecchiette; season with pepper and top with basil.
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