Tuna Tomato Olive Spaghetti

Instructions

1. 1

   Choose spaghetti with a package cooking time of 9–10 minutes. Peel and finely chop the garlic, slice the olives, and drain the tuna; the listed 480 g is its drained weight.

2. 2

   Heat the olive oil in a deep 30 cm skillet over medium heat for 30 seconds. Add the garlic and stir for 30 seconds until fragrant.

3. 3

   Add the crushed tomato, 600 ml water, oregano, salt and pepper. Cover, turn the heat to high and bring to a boil, about 4 minutes.

4. 4

   Remove the lid and add the dry spaghetti directly to the sauce, pressing it beneath the liquid as it softens. Maintain a lively simmer over medium-high heat, uncovered, for 7 minutes, stirring frequently to separate the strands and prevent sticking.

5. 5

   Gently stir in the tuna and olives. Continue cooking uncovered over medium-high heat for 2–3 minutes, stirring gently, until the spaghetti has cooked for its package's 9–10 minutes and is tender. Check that the tuna and sauce reach 165°F/74°C with a food thermometer. If the sauce looks loose, use high heat during the final minute while stirring; it should cling to the pasta with no watery pool. Divide among four bowls.