Penne With Tuna and Red Onion |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a modified version of a Martha Stewart recipe. It is a light and tasty dish. I don't recommend adding salt to the pasta water since you will be using some of it in the sauce. The tuna and anchovies make it salty enough. Fresh Italian parsley is a must in this recipe! Ingredients:
coarse salt and pepper |
12 ounces penne pasta (i use whole wheat) |
2 teaspoons olive oil |
1 large red onion, chopped |
3 garlic cloves, minced |
1 cup half-and-half |
3 anchovy fillets, mashed (optional) |
2 (6 ounce) cans tuna packed in oil, drained |
3/4 cup chopped fresh flat-leaf parsley |
2 tablespoons capers, drained |
Directions:
1. 1. In a large pot of boiling water cook pasta according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
2. 2. Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
3. 3. Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.
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