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Linguini with Tuna and Calamata Olives




Source of Recipe


Sonia C.


List of Ingredients




1 lb. linguini
2 Tbsp. olive oil
1 red onion, chopped fine
2 cloves garlic, chopped fine
16 oz. fresh tuna, cut into 1/2" cubes
1 can chopped Italian tomatoes
2 tablespoons tomato paste
3/4 cup pitted calamata olives
3 Tbsp. capers, drained and rinsed


Recipe



In an 8-qt. pot, boil 6 quarts of water. It is not necessary to salt the water. Add the pasta and boil until tender.

In a sauté pan, add 2 Tbsp. of the olive oil, the garlic and onions. Sauté for 3-4 minutes until the onion becomes translucent. Add the tuna and cook for 1 minute, stirring gently. Add the tomatoes, tomato paste, olives and capers. Over medium heat, cook for 4-5 minutes or until the sauce is piping hot. If the sauce begins to become too thick, add 2 to 3 additional Tbsp. of tomato sauce.