Ingredients

• 12 ounces spaghetti or similar pasta
• 3 cloves garlic
• 1 small red or green fresh hot chile or 1/4 tsp. red pepper flakes
• 12 green and/or black pitted olives
• 1 Tablespoon capers
• 1/2 teaspoon pickled green peppercorns (optional)
• 3 Tablespoons extra virgin olive oil
• 1/2 cup white wine
• 1 can (5 ounces) Pacific albacore tuna
• 1/2 cup flat-leaf parsley leaves
• Freshly ground black pepper

• Prep Time: 15 minutes
• Cook Time: 20 minutes

• Total Time: 35 minutes
• Yield: 4 servings

Preparation

1. Put on a large pot of salted water to boil. Cook the spaghetti until tender to the bite. Reserve 1 cup of the cooking water, drain pasta, and set aside.
2. While the water comes to a boil, mince the garlic, chile if using, olives, capers, and pickled peppercorns if using.
3. Heat the oil in a large frying pan over high heat. Add garlic, chile, olives, capers, and peppercorns. Cook, stirring, until fragrant, about a minute. Add white wine and cook, stirring occasionally, until wine is reduced by half, about 3 minutes.

1. While wine reduces, chop parsley.
2. Add tuna to the sauce and cook, stirring, until tuna is broken up and well combined with the rest of the sauce. Add 1/2 cup of the reserved pasta-cooking liquid and reserved pasta. Cook, stirring frequently, until most of the liquid is absorbed. Taste. Add remaining liquid if the pasta seems dry.
3. Stir in parsley. Serve topped with freshly ground black pepper to taste.