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- 2 tablespoons olive oil
- 2 5-ounce cans good-quality tuna packed in oil, partially drained
- 1 15-ounce can diced tomatoes
- 2 cloves garlic, minced
- 5-6 anchovies, chopped
- 2-3 tablespoons capers (depending on how much you love them)
- 1/2 cup pitted olives (I have used all Kalamata, as well as a combo of green and Kalamata)
- 10-12 ounces whole wheat pasta (I used spaghetti but bucatini would rock here)
View Full Recipe at Adventures of the Kitchen…
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