Ingredients
6
6 servings
- •1 pound dry spaghetti
- •2 tablespoons olive oil
- •½ cup chopped onion
- •¼ cup chopped Kalamata olives
- •3 tablespoons capers
- •4 anchovy fillets, finely chopped
- •5 cloves garlic, minced
- •1 (28 ounce) can crushed tomatoes
- •½ cup Pinot Grigio
- •½ teaspoon red pepper flakes
- •3 (4 ounce) tuna steaks
- •½ teaspoon Italian seasoning
- •1 tablespoon fresh basil leaves, chiffonade
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1/4 cup pasta water.
- While pasta cooks, heat olive oil in a saute pan over medium heat. Once oil is shimmering, add onion, Kalamata olives, capers, anchovies, and garlic. Cook and stir until onions are soft, about 5 minutes. Add crushed tomatoes, white wine, and red pepper flakes. Stir to incorporate.
- Nestle the tuna steaks into the sauce, cover, and cook until the tuna flakes easily, about 10 minutes. If sauce is too thick, add in the reserved pasta water, 1 tablespoon at a time. Add in the Italian seasoning.
- Serve tuna and sauce on top of cooked pasta. Garnish with basil if desired.
Nutritional Facts
Per 6 servings
- Calories: 473
- Carbohydrate: 70g
- Fat: 8g
- Fiber: 6g
- Protein: 26g
- Sugar: 3g
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