Ingredients
| 6 Tbsp | Pastene Extra Virgin Olive Oil | |
| 4 tsp | Pastene Minced Garlic | |
| 6 | Pastene Anchovy Fillets, finely chopped | |
| ¼ tsp | red pepper flakes | |
| 2 cups | Pastene San Marzano Style Tomatoes | |
| 2 Tbsp | Pastene Capers, drained | |
| ¼ cup | Pastene Pitted Kalamata Olives, drained and cut in half | |
| 1 | 5 oz can Pastene Tonno | |
| 16 oz | Pastene Italian Spaghetti | |
| ⅓ cup | fresh parsley, chopped | |
| ⅓ cup | Pastene Grated Parmesan Cheese, plus more for garnish | |
| salt and pepper to taste |
Directions
- In a large saucepan, combine 4 tablespoons of oil, garlic, red pepper flakes and anchovies. Cook over medium heat until garlic is fragrant and lightly golden, about 5 minutes.
- Smash tomatoes by hand or with a large fork. Add tomatoes, capers, olives and stir to combine; bring to a simmer. Flake the tuna with a fork and add to the sauce. Remove from heat.
- Bring a large pot of salted water to a boil and cook pasta for 6 minutes, about 2 minutes before al dente. Drain, reserving 1 cup of pasta water and add pasta to saucepan.
- Add pasta water, one tablespoon at a time, to keep sauce loose. Cook over medium-high heat to bring pasta and sauce to a vigorous simmer.
- Remove from heat and stir in remaining olive oil, parsley, and cheese. Season with salt and pepper.
- Serve immediately with more grated cheese at the table.
