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