1 Pound tagliatelle pasta
1 28-ounce can whole peeled tomatoes
2 6-ounce cans water-packed tuna, drained and rinsed
4 Clove garlic, mined
1/4 Teaspoon red pepper flakes
1/2 cup pitted chopped green olives
1/4 cup capers, drained and rinsed
2 Tablespoons extra virgin olive oil
kosher salt and freshly ground pepper to taste
Step 1: Heat olive oil in a medium pan over medium high heat and cook garlic for 1 minute moving around pan all the time so not to burn the garlic.
Step 2: Add red pepper flakes and cook for 30-seconds.
Step 3: Place capers and green olives in with garlic and pepper and cook for another minute.
Step 4: Add in tomatoes and tomato paste. Stir to make sure paste is disolved and everything combines.
Step 5: Reduce heat to medium low and cook for 15-20 minutes or until sauce thickens and reduces. Taste and adjust seasons with salt and pepper.
Step 6: Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and reserve 1/4 cup of pasta water.
Step 7: Add tuna to sauce and toss well.Pour sauce over tagliatelle. If sauce is too thick add 1 tablespoon of pasta water to loosen, continue until disired thickness. Take a final taste and adjust seasonings. Transfer to warm serving plates. Serve hot to warm.