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Tuna Puttanesca and Penne

August 2006
Tuna Puttanesca and Penne

by 3 people

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Makes: 4 servings

  • Salt
  • 1 pound penne
  • 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
  • 2 6 ounce cans  olive oilpacked 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)
  • 1 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.
  • Zaca Mesa Z Cuvee 2003 (California)