Instructions
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Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. |
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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. |
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Add the garlic and red pepper flakes and cook for 3 to 4 minutes. |
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Stir in the capers and olives and heat until warmed through, 1 minute. |
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Stir in the tomatoes and parsley, |
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lower the heat a little and simmer for 5 minutes. |
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Add a ladle of the pasta cooking liquid to the sauce. Drain the pasta, |
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add it to the sauce and toss.
Source : Rachael Ray "Everyday with Rachael Ray" |
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Recipe
- Salt
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1 pound penne
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1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
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Two 6-ounce cans olive oil–packed tuna, lightly drained
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4 garlic cloves, chopped
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1 teaspoon crushed red pepper flakes
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3 tablespoons capers, drained and chopped Calamata olives, pitted and chopped (a handful)
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One 28-ounce can diced Italian tomatoes
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Flat-leaf parsley, coarsely chopped (a generous handful)
SERVES : 4
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