# What You'll Need:
→ Pasta
01 - 14 oz dried spaghetti or linguine
→ Sauce
02 - 2 tbsp extra virgin olive oil
03 - 3 cloves garlic, finely 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 salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and red onion, sautéing for 2 to 3 minutes until fragrant and slightly softened.
03 - Add crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper to the skillet. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
04 - Stir in the flaked tuna, olives, and capers. Warm through gently for 2 to 3 minutes, taking care not to break up the tuna excessively.
05 - Add the drained pasta to the sauce, tossing to combine. Add reserved pasta water as needed to loosen the mixture. Stir in lemon zest and half of the chopped parsley.
06 - Plate immediately, garnishing with remaining parsley and an optional drizzle of olive oil.
