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    Tuna Puttanesca and Penne View Edit

    Servings: Not specified

    Directions

    1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. 2. While the pasta is working, heat a deep skillet over medium heat with the EVOO, 1 turn of the pan. Add the tuna, flaking it with a wooden spoon. Add the garlic and red pepper flakes and cook for 3 to 4 minutes. Stir in the capers and olives and heat until warmed through, 1 minute. Stir in the tomatoes and parsley, lower the heat a little and simmer for 5 minutes. 3. Add a ladle of the pasta cooking liquid to the sauce. Drain the pasta, add it to the sauce and toss.

    Ingredients
    • 1 pound penne
    • 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
    • Two 6-ounce cans olive oil–packed tuna, lightly drained
    • 4 garlic cloves, chopped
    • 1 teaspoon crushed red pepper flakes
    • 3 tablespoons capers, drained and chopped
    • Calamata olives, pitted and chopped (a handful)
    • One 28-ounce can diced Italian tomatoes
    • Flat-leaf parsley, coarsely chopped (a generous handful)

    Parsed from recipe text (no separate ingredient records).
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