Tuna Puttanesca and Penne
By nikkiasse
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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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