Spicy Tuna Pasta Puttanesca

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons anchovy paste
• 1/2 teaspoon crushed red chili flakes
• 3 cloves garlic grated
• 2 tablespoons capers drained
• 15 pitted kalamata olives sliced
• 2 – 5 oz. cans Genova Yellowfin Tuna in Olive Oil
• 8 oz. whole wheat spaghetti prepared according to package instructions reserving 1/4 cup of the starchy cooking liquid
• 1/4 cup minced Italian parsley
• salt and pepper to taste
• parmesan cheese to serve

Directions

1. Pre-heat a large, 2-inch skillet over medium high heat and drizzle with olive oil. Add anchovy paste and chili flakes to the hot pan and stir to release flavors, about 60 seconds.
2. Stir in garlic and heat until fragrant, about 30 seconds, before stirring in the sliced kalamata olives and capers.
3. Remove pan from heat and toss in tuna and warm, cooked pasta along with reserved starchy cooking liquid.
4. Add minced parsley and toss once again before checking for seasoning. Adjust accordingly with salt or pepper as needed.
5. Serve with parmesan cheese.