Pasta with Italian Tuna

Pasta is a deliciously quick, easy meal that you can prepare for a wonderful week meal. I like to customize my sauces by adding different ingredients.  I strongly recommend using San Marzano tomatoes from Italy my personal favorite. A plumb tomato the flesh is much thicker with fewer seeds, and the taste is stronger, sweeter and less acidic than Roma tomatoes. If you decide to use San Marzano tomatoes look for the label to be marked certified. Another splurge that I sometime indulge is buying fresh pasta especially fettuccini. Well worth the extra cost for a special meal. When I am cooking with canned tuna I always use Italian style tuna packed in olive oil which adds more flavor than regular can tuna.

Pasta with Italian Tuna

2 tablespoon olive oil

4 clove minced garlic

1/2 cup chopped kalamata olives

2 teaspoon chopped capers

1/2 teaspoon crushed red pepper

1 can(28 oz) San Marzano Peeled Tomatoes, Cento

2 tablespoon chopped fresh basil leaf

1 can yellow fin tuna in olive oil, Genova

1 package (8 oz) Buitoni Fresh Fettuccini

Parmesan Cheese


Heat oil in saute pan adding garlic. Continue to cook making sure not to brown garlic for two minutes. Add olives, capers and crushed red pepper, cook for another two minutes. Add tomatoes cover and simmer for 30 minutes. Tomatoes are now very soft and tender and with a wooden spoon break tomatoes apart into smaller pieces. Add tuna and simmer for another 15 minutes. Cook pasta according to the package instructions. Drain and place on large plate. Toss with tomato sauce and serve with parmesan cheese.

Enjoy!