Greek Tuna Puttanesca

• 4 cloves Garlic, Sliced
• 1 pinch Red Pepper Flakes
• 1 whole Small Shallot, Diced
• 2 Tablespoons Olive Oil
• 2 Tablespoons Capers
• 1/2 cups Kalamata Olives, Chopped
• 1 can (28 Oz. Can) Whole Plum Tomatoes, Drained (Juice Reserved)
• 1 bunch Basil Leaves, Hand Torn
• 1 can (16 Oz. Can) Garbanzo Beans, Drained
• 2 cans (5 Oz. Can) Tuna In Oil, Undrained
• 1 cup Feta Cheese, Crumbled
• Salt And Pepper

1. Cook garlic, red pepper flakes, and shallot in olive oil over medium heat for 2 minutes.
2. Add capers and olives and cook for 2 more minutes.
3. Add plum tomatoes, crush in the skillet, and cook for 2 more minutes.
4. Add the reserved tomato juice, basil, salt to taste, and garbanzo beans.
5. Cook until thickened, approximately 2-4 minutes.
6. Add tuna, toss with cooked pasta, season with pepper and top with feta.

garlic, red pepper, shallot, olive oil, capers, olives, tomatoes, basil, garbanzo beans, in oil, feta cheese, salt

Taken from tastykitchen.com/recipes/main-courses/greek-tuna-puttanesca/ (may not work)