Ingredients
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) pepper
- 1 can (28 oz/796 mL) tomatoes
- 2 tbsp (25 mL) tomato paste
- 1/2 tsp (2 mL) grated lemon rind
- 2 cans (170 g each) solid white tuna, drained
- 1/3 cup (75 mL) oil-cured black olives, pitted and quartered (approx)
- 12 oz (375 g) spaghetti
- 1/4 cup (50 mL) chopped fresh parsley
- 1/4 tsp (1 mL) hot pepper flakes (optional)
Steps
- In large skillet, heat oil over medium heat; fry onion, garlic, oregano and pepper, stirring occasionally, until onion is softened, about 3 minutes.
- Add tomatoes and mash to break up; stir in tomato paste and lemon rind. Reduce heat and simmer until thickened and spoon drawn through sauce leaves space that fills in slowly, about 14 minutes.
- With fork, break tuna into chunks; add to sauce along with olives. Heat through, about 2 minutes.
- Meanwhile, in large pot of boiling salted water, cook spaghetti until tender but firm, 8 to 10 minutes; drain and return to pot. Add sauce and parsley; toss to coat. Sprinkle with hot pepper flakes (if using) and more olives (if desired).
