Tuna Puttanesca And Penne

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 bring a large pot of water to a boil. salt the water, add pasta and cook until al dente.
• 2 while the pasta is cooking, heat a deep skillet over medium heat with the evoo.
• 3 add the tuna, flaking it with a wooden spoon.
• 4 add the garlic and red pepper flakes and cook for 3 to 4 minutes.
• 5 stir in the capers and olives and heat until warmed through, 1 minute.
• 6 stir in the tomatoes and the parsley, lower the heat a little and simmer for 5 minutes.
• 7 add a ladle of the pasta cooking liquid to the sauce.
• 8 drain the pasta, add it to the sauce and toss.