It’s the little things that add big flavor in this recipe, with raisins lending a light sweetness and pimiento-stuffed olives a salty bite. Water-packed tuna is fine to use, but the olive oil variety really works wonders.
pasta (any shape)
can solid light tuna in olive oil
sliced olives (preferably pimiento-stuffed)
- Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, removing and reserving 1/2 cup water before draining.
- Meanwhile, heat oil in a large nonstick skillet. Add onion; sauté 10 minutes or until golden and tender. Add marinara sauce and the raisins, if using; bring to a simmer. Stir in tuna and olives, and heat through.
- Toss pasta, sauce and reserved cooking water to mix and coat.
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