- Servings: 4
1 14-oz package spaghetti
2 Tbsp olive oil
1 small onion, finely diced
1 stalk celery, finely diced
2 cloves garlic, minced
1 large pinch chile flakes
2 cups V8, or other tomato/vegetable juice
2 6-oz cans oil-packed tuna (don't drain the oil)
2 Tbsp capers
1/4 cup green olives, coarsely chopped
In a large pot, boil water and cook pasta according to the instructions on the package.
While the water is coming to a boil, heat the olive oil and onion over medium-high heat in a large pot. Saute until the onion is just translucent, about 4-5 minutes. Add celery, garlic, and chile flakes, and cook for a few minutes until the garlic is softened and fragrant. Add the v8, tuna and its oil, capers and olives. Stir, bring to a simmer, and reduce heat to maintain a simmer. Allow to simmer while pasta continues to cook.
When the pasta is cooked, drain it and add it to the sauce. Continue to simmer for a few minutes, to allow the pasta to absorb the flavorful sauce. Season to taste with pepper and salt if needed (although the capers and olives and V8 will probably be salty enough). Enjoy.