Tuna Puttanesca and Penne Rachael Ray   From Every Day with Rachael Ray August-September 2006 4 SERVINGS Salt 1 pound penne 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan 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) 1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. 2. 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. 3. 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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