Ingredients Jump to Instructions ↓

  1. 1 pound penne pasta

  2. 3 tablespoons EVOO, extra-virgin olive oil

  3. 2 cans (about 5 1/2 to 6 ounces each) Italian tuna in oil or water, drained well

  4. 6 large cloves garlic , finely chopped

  5. 1/2 to 1 teaspoon crushed red pepper flakes A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped

  6. 3 tablespoons capers, drained

  7. 1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it

  8. 1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano) A generous handful fresh flat leaf parsley leaves, chopped

  9. 2 teaspoons lemon zest Fresh ground black pepper Crusty bread

Instructions Jump to Ingredients ↑

  1. Place a large pot of water over high heat and bring up to a boil . Salt the water and cook penne to al dente . Meanwhile, heat a large skillet with 3 turns of the pan EVOO over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine ; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more. Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.


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