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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 pound penne |
1/4 cup extra-virgin olive oil |
1 cup jarred roasted red peppers-drained and cut into strips |
2 large garlic cloves, thinly sliced |
1/4 teaspoon crushed red pepper |
1 small head escarole, inner leaves only, chopped (4 cups) |
one 6-ounce can italian tuna in olive oil, drained and flaked |
3/4 cup grated parmesan cheese |
Directions:
1. In a large pot of boiling salted water, cook the penne until al dente. Drain, reserving 1 cup of the cooking water.
2. Meanwhile, in a large skillet, heat the oil until shimmering. Add the red peppers, garlic and crushed red pepper and cook over moderately high heat until the peppers are softened, 6 minutes. Add the escarole and cook, stirring, until wilted, 3 minutes. Stir in the tuna.
3. Add the pasta, the reserved cooking water and 1/2 cup of the Parmesan to the skillet and cook, tossing, until the liquid is nearly absorbed, 2 minutes. Transfer to bowls, sprinkle with the remaining 1/4 cup of Parmesan and serve.
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