SERVES 4 to 6
TOTAL TIME: 30 minutes
Using high-quality tuna makes a difference in this simple dish. Our favorite brand of tuna is Wild Planet Wild Albacore Tuna. See the photos that follow the recipe.
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2 |
(5-ounce) cans oil-packed solid white tuna, drained with ½ cup oil reserved, tuna flaked |
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6 |
garlic cloves, minced |
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3 |
(14.5-ounce) cans diced tomatoes, drained with 1½ cups liquid reserved |
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¾ |
cup pitted niçoise olives, chopped |
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¼ |
cup capers, rinsed and chopped |
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1 |
pound penne |
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Salt and pepper |
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2 |
tablespoons minced fresh parsley |
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Grated Parmesan cheese |
1. Cook reserved tuna oil (or substitute olive oil) and garlic together in large saucepan over medium heat until fragrant, about 1 minute. Stir in tomatoes and reserved tomato liquid and simmer until tomatoes soften and sauce thickens, about 15 minutes. Stir in tuna, olives, and capers and simmer until well combined, about 5 minutes.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce and parsley and toss to combine. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste. Serve with Parmesan.