Ease of Preparation: Easy.
Yield: 4 servings.
Ingredients:
1 lb. (450g) linguine pasta
¼ cup (60ml) olive oil
2 garlic cloves, minced
½ cup (120ml) pitted and sliced kalamata olives
½ cup (120ml) pitted and sliced green olives
2 tablespoons (30ml) capers
4 sundried tomatoes, sliced
½ cup (120ml) red wine
1 cup (240ml) tomato sauce
2 small cans of tuna, drained
1 cup (240ml) halved cherry tomatoes
Salt and pepper
1 tablespoon (15ml) lemon juice
2 tablespoons (30ml) chopped basil
Parmesan flakes, for topping
Method:
Cook pasta in lightly salted water until al dente. Reserve some of the water.
Meanwhile, heat oil in a large skillet over medium-high heat.
Add garlic, olives, capers and sundried tomatoes, and cook for 4-5 minutes.
Add red wine, and cook for 2-3 minutes, or until slightly reduced.
Add tomato sauce, and bring to a simmer.
Add tuna and cherry tomatoes, and simmer for 2-3 minutes, stirring gently.
Season sauce with salt and pepper.
Add some of the pasta water to pan.
Add pasta to saucepan, and toss gently.
Add additional pasta water if necessary to adjust consistency of sauce.
Bring sauce to a simmer once again and remove from heat.
Add lemon juice and basil, and toss.
Serve equal portions and garnish with Parmesan flakes.
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