PENNE AL TONNO

PENNE WITH TUNA SAUCE

Ciao, Ciao!

I’ve been off the radar screen for awhile…but good things in the works. In the meantime, I was asked to share a recipe that also happens to piggyback on my last post. The subject is jarred tuna fillets in olive oil. The label might read light tuna, white tuna, Ventresca, Bonito del Norte, depends on the brand.

These are small, whole fillets of tender tuna that are not destined to be shredded and mixed with mayo for a tuna sandwich! Instead, try them as a bruschetta topping (last post), an ingredient in Salade Niçoise, or in this family-favorite, easy pasta. 

1/4 cup extra-virgin olive oil

1/2 medium red onion, thinly sliced

3 large garlic cloves, minced

Pinch crushed red pepper (or to taste)

2 tablespoons non-pareil capers, rinsed

1 can (28 ounces) plum tomatoes, drained (or use fresh, peeled ripe tomatoes in season)

1/4 cup coarsely chopped parsley

1 jar tuna fillets (about 7 ounces) in olive oil, drained

1 pound penne pasta

Salt and pepper

Pulse tomatoes in a blender until coarsely chopped. Heat oil in a skillet on medium-low. Add onion, garlic, red pepper, capers and a pinch of salt. Cook about 3 minutes to soften onion. Add tomato and season with salt and pepper. Simmer about 20 minutes. Add parsley and tuna fillets, gently breaking them into smaller pieces.

Meanwhile, cook the pasta in boiling salted water until al dente. Scoop out 1 cup pasta water before draining. Drain pasta then transfer to the skillet. Toss with the sauce, adding some of the reserved pasta water, if needed to moisten.

BUON APPETITO!