- Coarse sea salt
- 1 lb dried pasta, such as penne or farfalle
- 2 Tbsp olive oil
- 1 shallot, chopped
- 1 clove garlic, minced
- 1 (15 oz) can chopped tomatoes
- 2 (5 oz) cans tuna, drained
- 2 Tbsp capers, drained
- 1 cup heavy cream
- Salt and freshly ground pepper
- 1 Tbsp minced fresh flat-leaf parsley
Bring a large pot filled with water to a boil over high heat. Add enough salt that water tastes like sea water. Cook pasta according to the package directions until al dente.
Meanwhile, in a frying pan over medium-high heat, add oil. Add shallot and cook until translucent, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook until some of liquid has evaporated, about 5 minutes. Add tuna and capers and stir to combine. Add cream, season with salt and pepper and toss to combine.
Transfer pasta directly to frying pan with tomato-tuna sauce. Add parsley and continue to toss, allowing flavors to blend.