Spaghetti Peperonata with Tuna and Olives
Description
If you have 30 minutes to prepare dinner, you can make this simple recipe. Add garlic or onions if desired for a more flavorful meal.
Ingredients
1 pint cherry tomatoes, halved
6 oz. olive oil-packed tuna, drained
1/2 c. black or Kalamata olives, pitted, torn (about 2 oz.)
1/2 c. chopped fresh parsley
1 t. freshly ground black pepper
3 T. extra-virgin olive oil, plus more to taste
1 t. kosher salt, plus more to taste
1 lb. thin spaghetti
1 T. freshly squeezed lemon juice
Directions
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Cook spaghetti in a large pot of well salted boiling water, stirring occasionally, until al dente, about 6 minutes or according to package directions; drain.
While spaghetti is cooking, combine tomatoes, tuna, olives, parsley, pepper, oil and salt in a large bowl.
Add cooked and drained spaghetti to the tomato/tuna mixture; stir well; add more oil as needed to fully coat; season with salt.
Serve, drizzled with freshly squeezed lemon juice.
6 servings.