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.
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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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