Tuna Pasta with Tomato and Olives

Ingredients

• 12 ounces short pasta
• Salt for pasta water
• 3 Tbsp extra virgin olive oil
• 1/4 cup chopped shallots, can sub onion
• 2 teaspoons mince garlic
• 1/2 teaspoon red pepper flakes
• 2 5-ounce cans tuna packed in olive oil, drained
• 1 14-ounce can crushed tomatoes
• 1/4 cup chopped kalamata olives
• 1 teaspoon capers
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt, more to taste
• 1/4 cup shredded Parmesan
• 1 Tbsp chopped fresh parsley

Directions

1. Get the pasta water going first: bring 4 quarts of salted water to a boil, using 1 Tbsp salt for every 2 quarts of water. As it heats, prepare the ingredients and begin the sauce.
2. Set a large sauté pan over medium heat and pour in 3 Tbsp olive oil. When the oil is hot, add the chopped shallots, minced garlic, and red pepper flakes together, then cook them for about 30 seconds.
3. Drain the canned tuna, then tip it into the pan. If your tuna is packed in water rather than olive oil, pour in 2 or 3 more Tbsp olive oil.
4. Use a fork or wooden spoon to loosen the tuna into smaller pieces. Simmer it for 1 minute.
5. Add the crushed tomatoes, olives, capers, salt, and pepper, stirring to combine. Once the sauce is simmering, turn the heat all the way down so it cooks gently while the pasta is boiling.
6. Add the dry pasta to the boiling salted water. Cook it uncovered at a lively boil until it is al dente, tender with a little firmness left, about 13-14 minutes.
7. Before you drain the pasta, scoop out 1 cup of the cooking water and reserve it.
8. Drain the pasta, add it to the sauce, and stir well. Fold in the grated Parmesan and chopped fresh parsley. If the pasta starts to look dry after a few minutes, loosen it with some of the reserved pasta water.