# What You Need:
→ Pasta
01 - 14 oz dried spaghetti or linguine
→ Sauce
02 - 2 tbsp extra virgin olive oil
03 - 3 cloves garlic, thinly sliced
04 - 1 small red onion, finely diced
05 - 14 oz canned crushed tomatoes
06 - 5.5 oz canned tuna in olive oil, drained and flaked
07 - ½ cup pitted black olives, sliced
08 - 2 tbsp capers, rinsed and drained
09 - ½ tsp dried oregano
10 - ¼ tsp red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - 2 tbsp fresh flat-leaf parsley, chopped
13 - Zest of 1 lemon
# How To Make It:
01 - Bring a large pot of generously salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup pasta water and drain.
02 - Heat olive oil in a large skillet over medium heat. Sauté garlic and red onion for 2 to 3 minutes until fragrant and softened.
03 - Add crushed tomatoes, oregano, red pepper flakes, salt, and black pepper. Simmer gently for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
04 - Fold in flaked tuna, sliced olives, and capers. Warm through gently for 2 to 3 minutes, taking care to keep the tuna tender.
05 - Add drained pasta to the skillet. Toss to coat evenly, adding reserved pasta water as necessary to loosen the sauce. Stir in lemon zest and half of the chopped parsley.
06 - Plate immediately, garnishing with remaining parsley and an optional drizzle of olive oil.
