Ingredients for 4 people
1 pound of spaghetti
3 tablespoons of olive oil
2 tablespoons garlic (I use elephant garlic, as it is milder in taste). chopped fine. Or you can leave them large and remove them before serving.
1 /12 oz can of tuna
1 can of black olives drained
2 tablespoons salted capers
1 teaspoon hot pepper flakes (optional)
2 cups of sweet 100 tomatoes, rinsed and split
1/ 2 cup white wine
1 tablespoon of salt for pasta water
No salt necessary for the sauce as the capers are salted.
1/4 cup chopped basil and more for garnish
In a skillet, enough to accommodate the finished dish, saute your garlic until fragrant. This should take a minute or two. Then, add your olives, capers, cut up tomatoes. Add your white wine and reduce. Mash with the back of a spoon for 5 minutes while mixing. Turn off heat. Add your Italian tuna. If you can not get Italian tuna, drain white albacore in water and mix in your sauce. Cook your pasta as directed. Serve with basil for garnish. Buon Appetito~