One-Pot Spaghetti Supper

Chilicat's Note:

This recipe was featured in the 1-2-3 Eats column of Parade Magazine by Dorie Greenspan. I haven't tried it yet but the combination of tuna, capers and olives sounds yummy.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 4.0

• 1/2 lb spaghetti
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 1/4 cups pasta sauce
• 6 pitted olives, chopped
• 2 tablespoons capers, drained
• 1 (5 ounce) can tuna, drained
• salt
• red pepper flakes

Directions:

1. Cook the pasta following package directions. Drain and put the pot back on the stove over low heat.
2. Add the oil and onion and cook, stirring, for 1 minute. Stir in the sauce, olives, and capers and bring to a gentle boil. Simmer for 3 minutes to heat through, then flake the tuna and add it to the sauce. Cook 1 minute more.
3. Add the spaghetti to the pot and stir it around to reheat and coat strands evenly with sauce. Season to taste with salt and red pepper flakes. Serve immediately.

Reviews

[Lou1]

Tried this last night and it was delicious. Made it just as written except that I used two cans of tuna instead of one. Talk about good without a lot of bother; this is it! A keeper!

[Chez 4411 chef]

Teriffic and cheap. Didn't have olives , used only 1 TBS of capers. Great taste !

[Julie F]

I also found this in the Sunday Magazine and made it that very night. I loved how easy it was, and the tuna makes it a little more substantial. Maybe the simplicity is what made it taste so good, but I'll definitely be making this again when I need to get dinner on the table fast!