Foodie Party: Sicilian Tuna Pasta
By Diane Balch on June 05, 2012
Featured Member Post
This is a great pantry dish. You can keep on hand all of the ingredients for this meal in your cabinet. It is also a very flexible dishadd or omit what you want. You can even change the fish and use any leftovers you might have on hand.
We make this dish camping and if we go with friends they are always surprised how delicious a pasta dish made totally out of cans and jars can be.
Sicilian Tuna Pasta
by Diane Balch
Prep: 10 minutes
3 tablespoons extra-virgin olive oil
1 chopped onion
3 chopped cloves of garlic
1 teaspoon of anchovy paste or crushed anchovy fillet
salt and pepper to taste
1 teaspoon of jarred capers with some juice
1 cup of green Spanish Manzanilla Olives or pitted in oil black olives
2 cans drained tuna (in oil is best)
1 jar Fra Diavolo Sauce (I use Rao's Arrabbitata)
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