Tuna Puttanesca and Penne

By ccavaletti

Ingredients

• Salt
• 1 pound penne
• 1 tablespoon extra-virgin olive oil (EVOO)
• 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)

Details

Servings 4

Preparation

Step 1

Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.

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.

Add a ladle of the pasta cooking liquid to the sauce. drain the pasta, add it to the sauce and toss