Antipasti Salad

By charlotteh371

Ingredients

• 3/4 lb penne
• 1/4 cup extra virgin olive oil
• 1 cup jarred roasted red peppers, drained and cut into strips
• 2 large garlic cloves, thinly sliced
• 1/4 tsp crushed red pepper
• 1 small head escarole, inner leaves only, chopped (4 cups)
• one 6-oz can Italian tuna in olive oil, drained and flaked
• 3/4 cup grated parm cheese

Preparation

Step 1

in a large pot of boiling salted water, cook the penne until al dente. drain, reserving 1 cup of the cooking water.

meanwhile in a large skillet, heat the oil until shimmering. add the red pepper and cook over moderately high heat until the peppers are softened, 6 mins. add the escarole and cook, stirring until wilted, 3mins. stir in the tuna.

add the pasta, the reserved cooking water and 1/2 cup of the parm cheese to the skillet and cook, tossing until the liquid is nearly absorbed, 2 mins. transfer to bowls, sprinkle with the remaining 1/4 cup of parm and serve.