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Tuna Puttanesca and Penne

Tina Rupp enlarge

By: Rachael Ray
From: 30-Minute Meals

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Key:
These recipes can be made in 30 minutes or less.Fast
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PAIR WITH:

Zaca Mesa Z Cuvée 2003 (California)

  • 4 Servings
  • Prep 10 min
  • Cook 20 min

Ingredients:

  • 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)

Directions:

  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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