Keep a stock of canned tomatoes, canned tuna, and green olives around, and you can make this pasta at a moment’s notice. Don’t skip the fennel seed–it complements the tomatoes and tuna and pulls this sauce together. Adjust the garlic and red chile flakes to your taste, too, but be generous.
Delish! Came out perfectly!
Yummy.The next time I will not use so much pasta. I also think this would make a GREAT tapenade on a crostini with a garlic/lemon aioli.
This dish is so simple, but yet packed with flavor. When fresh green beans are in season, I add them to the pasta while cooking and then toss everything together... delicious!
Great recipe! I had a hard time finding tuna in olive oil locally. For the future I have order online Albacore tuna packed in olive oil from a small fishery since this is supposed to be the type of tuna with the highest amount of Omega-3.
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