Spicy Tuna Spaghetti with Liokareas Organic Kalamata Olives, Capers, and Anchovies

Spicy Tuna Spaghetti with Liokareas Organic Kalamata Olives, Capers, and Anchovies

•  3/4 Pound spaghetti
• 3 tablespoons Liokareas Chili Pepper Olive Oil (Or Liokareas Organic Extra Virgin Olive Oil, but add 1/2 teaspoon crushed red pepper when adding garlic and anchovy)
• 1 onion finely chopped
• 2 cloves garlic finely minced
• 3 anchovy filets minced
• 1/2 cup Liokareas Organic Kalamata Pitted Olives coarsely chopped
• 3 tablespoons capers drained and chopped
• 28 oz your favorite tomato sauce or a can of crushed San Marzano Tomatoes
• 2- 5oz cans of tuna packed in olive oil. (I highly suggest Genova Italian Yellowfin)
• A handful of fresh parsley and/or basil
• 1 lemon

Bring a large pot of salted water to a boil for spaghetti and cook until al dente. While it is cooking start the sauce. Heat Liokareas Organic Extra Virgin Olive Oil over medium heat in large sauce pan. Add onion and cook until softened, about 8 minutes. Add garlic and anchovy and cook for 30 seconds more. Add Liokareas Organic Kalamata Olives, capers, and tomatoes. Simmer for 10 minutes over low heat. Add tuna and stir gently until JUST heated through. Toss sauce with Spaghetti, herbs, and the juice of one lemon. Finish with extra Liokareas Chili Pepper Olive Oil.