Recipes

Ingredients

• 2 Tbsp. Extra-Virgin Olive Oil
• 4 Cloves Garlic, thinly sliced
• 1/4 - 1/2 tsp. Crushed Red Pepper
• 2 Tbsp. Capers, drained and roughly chopped
• 1 tsp. Lemon Zest
• 1/2 Cup roughly chopped Kalamata Olives
• 1 each 28-ounce Can San Marzano Tomatoes, drained; liquid reserved and roughly chopped
• 2 Cup Spinach Leaves
• 1 small bunch of Basil; Leaves cut crosswise into thin strips (divided)
• One 5-ounce can albacore tuna packed in olive oil
• Freshly ground Black Pepper
• Cooked Pasta Noodles or Zucchini Noodles

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes.
2. Add the capers, lemon zest, and olives and fry 2 more minutes. This will release some of the flavors of the capers and olives into the oil.
3. Cook until the tomatoes are slightly dry, about 2 minutes.
4. Add the reserved tomato juices, half of the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes.
5. Fold in the spinach leaves and add the tuna with its oil, breaking it up with a fork, and season with salt.
6. Garnish with remaining basil.