Tomato Tuna Pasta for Two

Ingredients

• 180–200 g pasta
• 1 can tuna (about 140–170 g / 5–6 oz), drained
• 1 tbsp olive oil
• 1/2 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can crushed or diced tomatoes (about 400 g / 14 oz)
• 1/2 tsp dried oregano or Italian seasoning
• Pinch of chili flakes (optional)
• Salt
• Black pepper
• Lemon juice or chopped parsley (optional)
• 1 tbsp capers or a few sliced olives (optional)

Steps

1. Boil the pasta in salted water until al dente. Reserve about 1/2 cup pasta water before draining.
2. Meanwhile, heat the olive oil in a pan over medium heat. Cook the onion for 3–4 minutes, then add the garlic and chili flakes and cook for 30 seconds.
3. Add the tomatoes, oregano, black pepper, and a small pinch of salt. Add the capers or olives, if using. Simmer uncovered for 8–10 minutes.
4. Gently fold in the tuna and heat for 1–2 minutes. Avoid cooking it longer so it does not become dry.
5. Add the drained pasta and a splash of pasta water. Toss for about 1 minute, until glossy and well coated.
6. Taste and adjust the seasoning. Finish with chopped parsley or a squeeze of lemon, if desired.

Notes

• Capers or sliced olives add a pleasant salty, briny note.
• Parmesan is not necessary; tuna, lemon, and capers make a better combination here.