Penne with Tuna

Published10/31/2007 8:59 AM

12 ounces penne pasta

3 tablespoons olive oil


2 cloves garlic, crushed

1 can (14 ounces) can tomatoes, with juice

1/4 teaspoon red pepper flakes

1 teaspoon capers

12 kalamata olives, coarsely chopped

4 artichoke hearts, canned; chopped

2 cans (6 ounces each) tuna packed in olive oil, drained

2 tablespoons parsley, freshly chopped

4 basil leaves, chopped

1 teaspoon lemon juice, fresh

Bring large pot of salted water to boil and cook pasta until al dente, 10-12 minutes. Drain and reserve 1/3 cup of cooking water.

In a 10-inch skillet, add olive oil and garlic and cook until garlic just begins to brown. Remove garlic and discard. Add tomatoes, capers, red pepper flakes, olives, artichoke hearts and cook over medium heat for about 8 minutes.

Break up tuna into sauce. Add reserved cooking water to sauce. Add pasta and toss gently. Add parsley and basil. Taste for salt and pepper and adjust seasonings as desired.

by signing up you agree to our terms of service

Right before serving squeeze a small amount of lemon juice over pasta and serve immediately.

Serves four.

Nutrition values per serving: 489 calories, 22 g fat, 39 g carbohydrates, 3 g fiber, 32 g protein, 15 mg cholesterol, 686 mg sodium.

Kathryn Amatulli, Kitchen Corner, Palatine

Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.