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salt fresh ground black pepper penne pasta extra-virgin olive oil olive oil garlic red pepper capers olives Italian tomatoes flat leaf parsley
Viewed: 7 - Published at: 2 years agoIngredients
- salt
- fresh ground black pepper
- 1 lb penne pasta (whole wheat or wheat)
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 (6 ounce) cans tuna in olive oil, lightly drained
- 4 garlic cloves, chopped
- 1 teaspoon crushed red pepper flakes (start with less & increase)
- 3 tablespoons capers, drained and chopped
- kalamata olives (about a handful) or nicoise olive, pitted and chopped (about a handful)
- 1 (28 ounce) can diced Italian tomatoes
- flat leaf parsley, coarsely chopped (generous handful)
Method
- Bring a large pot of water to a boil. Salt the water, add pasta and cook until al dente.
- While the pasta is cooking, heat a deep skillet over medium heat with the EVOO.
- 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 the parsley, lower the heat a little and simmer for 5 minutes.
- Add a ladle of the pasta cooking liquid to the sauce.
- Drain the pasta, add it to the sauce and toss.
