The ingredients for this recipe might all be in your pantry! No trip to the store required. My recipes are much more simple these days because I’m a full-time student with very little time for anything extra. Sharing this one because I thought it turned out really good. Hope you like it!

Serves 4. Time: Prep : 20 min Cook: 15 min.

Ingredients

• 1.5 cups rigatoni
• 2 cans of tuna
• 1/3 cup parsley, chopped
• 1 tbsp olive oil
• 3 cloves garlic, chopped
• 3/4 cup tomatoes, chopped (any kind will do, I used cherry tomatoes)
• 1 tbsp tomato paste
• 3 tbsp pasta water
• 1/2 cup kalamati olives
• 2 tbsp capers
• 1/2 tsp red pepper flakes, optional
• a squeeze of lemon
• salt and pepper to taste
• parmesan, for serving

Method

• Bring a large pot of water to boil. Add 1 tsp salt to water. Put the tuna in a large bowl and mix it up with the parsley. Add rigatoni and cook to al dente, drain. Honestly, fusilli would have been a better pasta for this recipe but I only had rigatoni on hand, choose whatever kind you like. Reserve 3 tbsp of pasta water.
• Heat oil in small saucepan and add garlic. Add chopped tomatoes, tomato paste, red pepper flakes and 1 tbsp pasta water, simmer for 5-10 min stirring frequently.
• Add olives, capers, 2 tbsp pasta water and lemon to tuna and combine. Add tomato sauce and salt/pepper to taste.
• Serve with parmesan. This dish can be served warm or cold.