Monday, June 24, 2013


This pasta dish comes together in practically no time and most of the ingredients are pantry staples. Saute onions, add canned tomatoes, cooked pasta, wine, capers, red chili flakes, basil, and some tuna packed in oil. Be sure to add the oil the tuna is packed in, it gives it a great flavor. This is good hot or served at room temperature

We loved this recipe. It was chosen by Evi from Fifth Floor Kitchen as part of our Food Matters Project.


2 TBSP. olive oil
1 onion, chopped
One 28-35ounce can tomatoes, chopped; include their juice
8 ounces any pasta, preferably whole wheat
1/4 cup white wine
One 6-ounce can tuna packed in olive oil
2 TBSP. capers
1/2 tsp. red chile flakes
Black pepper
1/2 cup chopped fresh basil

Bring a large pot of water to a boil and salt it. Put the oil in a large, deep skillet over medium-high heat. When it's hot, add the onion and cook, stirring occasionally, until soft, 3 to 5 minutes. Add the tomatoes and their liquid and cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, 10-15 minutes. Turn the heat down to low.

Meanwhile, cook the pasta in the boiling water until tender but not mushy (start tasting after 5 minutes), then drain, reserving some of the cooking liquid.

Return the sauce to medium-high heat. Add the pasta, wine, tuna with its oil, capers, and red chile flakes and cook and stir for another minute. Add a good sprinkle of black pepper along with the basil; toss well, adding a little of the cooking water if the sauce seems too thick. Taste and adjust the seasoning. Serve immediately or at room temperature.

Recipe by Mark Bittman

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