Calabrian Chili Tuna Pasta Puttanesca

Ingredients

• 2 Tablespoons olive oil
• 2 Tablespoons anchovy paste
• 3 cloves garlic, grated
• 2 Tablespoons capers, drained
• 15 pitted kalamata olives, sliced
• 2 – 5 oz. cans Genova Yellowfin Tuna in Calabrian Chili Infused Olive Oil, oil reserved
• 8 oz. whole wheat spaghetti, prepared according to package instructions reserving 1/4 cup of the starchy cooking liquid
• 1/4 cup minced Italian parsley
• salt and pepper, to taste
• parmesan cheese, to serve
• (Optional) red chili flakes

Directions

1. Pre-heat a large, 2-inch skillet over medium high heat and drizzle with olive oil. Add anchovy paste to the hot pan and stir to release flavors, about 60 seconds.
2. Stir in garlic and heat until fragrant, about 30 seconds, before stirring in the sliced kalamata olives and capers.
3. Remove pan from heat and toss in tuna and warm, cooked pasta along with reserved starchy cooking liquid.
4. Add minced parsley and the reserved Calabrian chili infused olive oil and toss once again before checking for seasoning. Adjust accordingly with salt or pepper as needed.
5. Serve with parmesan cheese or optional red chili flakes.