Pantry pasta sauce with tuna, olives, and capers from The Kitchen Detective: A Culinary Sleuth Solves Common Cooking Mysteries with 125 Foolproof Recipes by Christopher Kimball

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Notes about this recipe

  • Wlow on November 04, 2018

    Tried with really good tuna in water (Wild Planet Albacore, no salt added) and smaller amount of strongly flavored local green olives with some of the seasoned olive oil they were packed in. First time I made this dish neither child interested, but now 4 years later, N made it with me and really liked it. Did not add salt with tuna as directed but it did need it later, especially with unsalted tuna. Added heirloom tomato at table for both of us, and I had cooked green beans on the side. Gemelli for pasta choice was perfect.

  • Wlow on December 11, 2014

    Did use tuna packed in oil, which seemed fine, but worth trying packed in water as advised. Used less olives, since had very strongly flavored ones. Sauce made a tasty crostini topping as well, though crumbly.

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