Tuna Puttanesca and Penne |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Loosely based on Every Day with Rachel Ray Nov/06 edition. UPDATE: 08/26/2008 since everyone has increased the amount of garlic to 6 cloves, then I'll suggest that! Also, add some lemon zest. As for the heat - we enjoyed it the way it is. If desired, add some anchovies - it tastes great! Just ANOTHER UPDATE: 06/24/09 - increase the servings to 4 generous servings or 6 regular servings. Ingredients:
salt |
fresh ground black pepper |
1 lb penne pasta (whole wheat or wheat) |
1 tablespoon extra virgin olive oil (evoo) |
2 (6 ounce) cans tuna in olive oil, lightly drained |
4 garlic cloves, chopped |
1 teaspoon crushed red pepper flakes (start with less & increase) |
3 tablespoons capers, drained and chopped |
kalamata olives (about a handful) or nicoise olive, pitted and chopped (about a handful) |
1 (28 ounce) can diced italian tomatoes |
flat leaf parsley, coarsely chopped (generous handful) |
Directions:
1. Bring a large pot of water to a boil. Salt the water, add pasta and cook until al dente.
2. While the pasta is cooking, heat a deep skillet over medium heat with the EVOO.
3. Add the tuna, flaking it with a wooden spoon.
4. Add the garlic and red pepper flakes and cook for 3 to 4 minutes.
5. Stir in the capers and olives and heat until warmed through, 1 minute.
6. Stir in the tomatoes and the parsley, lower the heat a little and simmer for 5 minutes.
7. Add a ladle of the pasta cooking liquid to the sauce.
8. Drain the pasta, add it to the sauce and toss.
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