Ingredients Jump to Instructions ↓

  1. Salt

  2. 1 pound penne pasta

  3. 3 tablespoons extra-virgin olive oil

  4. 2 cans (about 5 1/2 to 6 ounces each) tuna in oil or water, drained well

  5. 6 large cloves garlic , finely chopped

  6. 1/2 to 1 teaspoon crushed red pepper flakes

  7. A generous handful black olives (Gaeta, kalamata or oil -cured), pitted and chopped

  8. 3 tablespoons caper s, drained

  9. 1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it

  10. 1 (28-ounce) can whole or diced tomato es (recommended: San Marzano)

  11. A generous handful fresh flat-leaf parsley , chopped

  12. 2 teaspoons lemon zest

  13. Fresh ground black pepper

  14. 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 aldente.

  2. Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil 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.

  3. 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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