Jazz up everyday pasta with a few out-of-the-ordinary ingredients you likely already have in your kitchen cupboard.
1/2 450-g pkg
, such as penne or fusilli
yellow or green
, or 1 1/2 tbsp capers
, or 4 plum tomatoes
, packed in water or oil, drained
Bring a large saucepan of salted water to a boil. Add pasta and cook according to package directions until al dente, from 10 to 12 minutes.
Meanwhile, cut onion in half lengthwise. Then place cut-side down and slice each half into thin strips. Seed and core pepper, then cut into bite-size pieces. Cut olives into halves or quarters. Core and coarsely chop tomatoes.
Heat oil in a large wide saucepan set over medium heat. Add onion and pepper. Stir-fry just until they start to soften, from 4 to 6 minutes. Stir in olives, tomatoes, including their juice and seeds, salt, oregano and cayenne. Bring to a boil, stirring often. Gently stir in tuna. Drain cooked pasta and add to sauce, stirring just until pasta is evenly coated and tuna is heated through, about 2 minutes. Serve immediately with a loaf of crusty bread and a green salad.