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Tuna Puttanesca and Penne

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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

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

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