Recipe: Pasta with Tuna Caper Sauce


This recipe is simple on days you can’t think and is one that you can do on auto-pilot easily. Very little preperation and most ingredients are to taste so you can eyeball the measurements. It also freezes really well. Make on a day you feel really well and freeze in serving portions with or without pasta for a meal you can nuke in the microwave until hot any night you need to. I think it tastes even better the next day for lunch!

·1 tablespoon olive oil
·1 onion, chopped
·2 cloves crushed garlic
·2 tablespoon capers, roughly chopped (or more)
·1 (14.5 ounce) can crushed tomatoes
·1 tablespoon lemon juice (or more to taste)
·1 tablespoon dried thyme
· red pepper flakes (To taste * optional)
·2 (6 ounce) cans tuna, drained
·Salt and pepper
·1 (16 ounce) package dry pasta (Brilla Plus Spaghetti is best for this and gives you more nutrients.)
·Get a pot of water and salt boiling and cook dry pasta according to package directions. Drain. Set aside and keep warm.
·Heat oil in skillet and add onions and garlic till softened, then add thyme, pepper flakes and tomatoes. Stir and let simmer for 5 minutes.
·Add in tuna and capers and simmer another 2-5 minutes.
·Add lemon juice, salt and pepper.
·Toss sauce with pasta.
Recipe Submitted by: Jennifer Altherr,, © 2006