Ingredients
- 2 tbsp (25 mL) olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1/2 tsp (2 mL) dried Italian herb seasoning
- 1/4 tsp (1 mL) hot pepper flakes
- 1 pkg (300 g) frozen chopped spinach, thawed
- 1 can (28 oz/796 mL) stewed tomatoes
- 1/4 cup (50 mL) oil-cured olives, pitted and chopped
- 2 tbsp (25 mL) drained rinsed capers
- 1 tsp (5 mL) salt
- 2 cans (each 170 g) tuna, drained
- 4 cups (1 L) penne rigate (12 oz/375 g)
- Grated Parmesan cheese (optional)
Steps
- In large skillet, heat oil over medium heat; cook onion, garlic, Italian herb seasoning and hot pepper flakes, stirring occasionally, until softened, about 5 minutes.
- Squeeze spinach dry; add to pan along with tomatoes, breaking up tomatoes with spoon. Add olives, capers and salt; bring to boil. Reduce heat and simmer until thickened, about 10 minutes. Break tuna into chunks; add to sauce.
- Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain and return to pot. Add sauce and toss to coat. Serve sprinkled with cheese (if using).
