MethodCook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
Add the canned tuna (including the olive oil it was packed in) to the skillet and break it up with a fork. Cook for a couple of minutes.
Stir in the tomatoes and tomato paste. Add the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and black pepper to taste.
Add the capers to the sauce. Cook for an additional 2-3 minutes.
Add the cooked pasta to the pan and toss well to coat the pasta with the sauce.
Serve the tuna pasta hot, garnished with freshly chopped parsley.
200g tinned tuna in olive oil
2 tbsp olive oil
1 small onion, finely chopped
2 cloves of garlic, minced
250g cherry tomatoes, haled
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons capers, rinsed
Fresh parsley, chopped, for garnish