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Tuna and Tomato Sauce

February 12, 2017



  • 1 shallot sliced
  • 6 T olive oil
  • 3 T capers
  • 1 7 oz. can oil-packed tuna broken into chunks
  • 14 oz cherry tomatoes


  1. Cook shallot in  3 T. olive oil in a large skillet over medium heat until softened, 4 minutes.
  2. Add  capers; cook 1 minute.
  3. Add cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in tuna, breaking it into chunks.
  4. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to ¾ cup pasta-cooking water to loosen the sauce; season with salt and pepper.



From → Recipes, seafood, Tomato

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