Tuna Chillindron with Penne

By mm_food4me

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium red onion, cut in half lengthwise, then into 1/2 inch wide strips
• 4 cloves garlic, thinly sliced
• 2 teaspoons chile powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 red bell pepper, cored, seeded sand cut into 1/2 inch wide strips
• one 28-ounce can crushed tomatoes
• two 12 ounce cans chunk light or solid white tuna packed in water, drained
• 6 large basil leaves, finely shredded
• Kosher salt, freshly ground pepper, to taste
• 1 pound penne pasta
• Fresh flat leaf parsley, chopped

Details

Servings 6

Preparation

Step 1

1. Bring a large pot of salted water to a boil over high heat.
2. Meanwhile, start the sauce: Heat 2 T. of the olive oil in a large skillet over medium-high heat until hot but not smoking. Add the onion and garlic, lower the heat to medium and cook stirring until the onion is soft, about 4 minutes.
3. Sprinkle the chile powder, paprika and oregano over the onion and toss to incorporate. Add the bell peppers, raise the heat to high, and cook, stirring until the peppers start to soften, 2 30 3 minutes. Stir in the crushed tomatoes, tuna and basil. Adjust the heat so the sauce is simmering and season lightly with salt and pepper. Cover the skillet and cook just until the sauce is heated through and bubbly. The peppers should have a little tooth. keep warm over very low heat.
4. Stir the penne into the boiling water and cook, stirring occasionally, until the pasta is tender, but with a bit of bite, usually 1 to 2 minutes less than the package directions call for.
5. Ladle out a cup or so of the pasta cooking water and set aside. Drain pasta,m return it to the post and stir in the sauce. If the sauce is a bit tight, add enough water to loosen it up.
6. Drizzle the remaining 2 T.loive oil over the pasta and turn the pasta out onto a serving platter and sprinkle with chopped parsley.