Spaghetti with Tuna, Tomatoes and Olives

Serves 6

Ingredients

• 1 pint cherry tomatoes (preferably Sun Gold), halved
• 6 ounces olive oil-packed Italian or Spanish tuna, drained
• 1/2 cup black olives, pitted, torn (about 2 ounces)
• 1 tablespoon capers, rinsed (chopped if large)
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme
• 1 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 1 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, plus more to taste
• Sea salt and freshly ground black pepper
• 1 pound thin spaghetti
• 1 tablespoon fresh lemon juice
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil

Instructions

Heat a large nonstick skillet over medium heat.
Sauté the garlic, thyme, oregano, and crushed red pepper flakes in 2 tablespoons olive oil for 30 seconds, being careful not to let the garlic burn.

Add the cherry tomatoes, olives and capers.

Stir until the sauce is thick. Remove from heat and season to taste with salt and pepper.

Cook brown rice or regular spaghetti in a large pot of boiling salted water according to directions, stirring occasionally, until al dente.

Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Gently stir in tuna. Season with sea salt and pepper to taste.

Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and torn basil and parsley and serve.

Source:  Recipe Adapted from Haylie Pomroy and Epicurious