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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I got this recipe from the Rachael Ray web site and it is easy and delish. We loved this pasta and I hope you try it. Ingredients:
1 lb penne pasta, i used whole wheat |
3 tablespoons extra virgin olive oil |
2 (6 ounce) cans italian tuna in vegetable oil or 2 (6 ounce) cans tuna in water, drained |
6 large garlic cloves, finely chopped |
1/2-1 teaspoon crushed red pepper flakes |
1/2 cup black olives, pitted and chopped, i use kalamata |
3 tablespoons capers, drained |
1/2 cup dry white wine |
28 ounces diced tomatoes |
2 teaspoons lemon zest |
fresh ground pepper |
flat leaf parsley, chopped |
Directions:
1. Cook the penne pasta until al dente.
2. In the meantime, over medium heat in a large skillet heat the olive oil.
3. Add the garlic and red pepper flakes.
4. Cook for 1-2 minutes.
5. Add tuna and break it up with a spoon.
6. Add olives and capers.and cook for another 1-2 minutes.
7. Add white wine and cook down for another minute.
8. Stir in diced tomatoes with their juice.
9. Add the chopped parsley, lemon zest and black pepper.
10. Cook for 2-3 minutes.
11. Add a few ladles of the pasta cooking water to the pasta sauce.
12. Drain pasta and add to the skillet.
13. Toss to coat.
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