Tuna Tomato Pasta

Tuna Tomato Pasta 

Ingredients

  • 1 pound whole wheat rotini (spiral) pasta
  • 2 teaspoons olive oil
  • 8 ounces mushrooms, such as cremini, button, or shiitake, sliced
  • 3/4 cup red onion, diced (about 1 small)
  • 2 teaspoons minced garlic (about 4 cloves)
  • 1 (26-ounce) jar purchased tomato-based pasta sauce
  • 3 (5-ounces each) cans white albacore tuna, drained
  • 1/2 cup black olives, pitted and sliced
  • 2 tablespoons capers, rinsed and drained
  • 1 teaspoon lemon zest
  • 1 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh flat-leaf (Italian) parsley

Directions

  1. Bring a large pot of water to boil. Cook pasta as directed, just until it is al dente (about 8 minutes). When draining the pasta, reserve 1 cup of the cooking liquid and set aside.
  2. Meanwhile, in a large separate pot, heat olive oil over medium. Add mushrooms and onions, sautéing just until onions begin to soften, about 4 minutes. Stir in garlic and cook 1 additional minute.
  3. To the pot, add pasta sauce and tuna. With a fork, gently break the tuna into bite-sized chunks. Stir in the olives, capers, and lemon zest, then simmer for 5 minutes to combine the flavors.
  4. Add the black pepper, salt, and red pepper flakes. Stir in the reserved cup of pasta water, then add the pasta. Toss to coat. Stir in the fresh parsley and serve.