Spiral Macaroni with Tuna and Capers
- 1 7-ounce can Italian tuna, packed in oil
- 1 garlic clove
- 1 8-ounce can imported Italian tomatoes
- 1 tablespoon capers (optional)
- 20 black olives, pitted and sliced (preferably Kalamata or other Greek-style olives)
- 1 pound fusilli (spiral macaroni)
- 1 handful finely chopped parsley
- Drain the oil from the tuna into a casserole or a deep-sided pan that will go on top of the stove.
- Add the garlic, place over medium heat and fry gently.
- When it starts to sizzle, add the tuna and break it up with a fork.
- Let cook just for a minute to warm the tuna through.
- Add tomatoes with their juice to the pan, breaking them up with a fork.
- Turn heat to low and simmer for 20 minutes.
- Approximately 5 minutes before sauce is done, bring 4 quarts of water to a rapid rolling boil.
- Add fusilli, stir with a long-handled wooden fork or spoon and boil as rapidly as possible until the fusilli are done.
- Just before the sauce is done, add capers and black olives, mixing well.
- Cook just long enough to heat thoroughly.
- Drain pasta and turn into a warm bowl.
- Dress with the sauce and sprinkle with parsley.
- Serve immediately.
italian tuna, garlic, tomatoes, capers, black olives, fusilli, handful
Taken from cooking.nytimes.com/recipes/3386 (may not work)