Penne With Tuna, Peppers and Tomato Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Top this with homemade croutons for an interesting crunch or with parmesan cheese. I love the olives and capers in this but leave them out if you don't like them. Increase the red pepper flakes if you like heat. Ingredients:
1 tablespoon olive oil |
3 garlic cloves, minced |
1/4 teaspoon red pepper flakes |
2 sweet red peppers, roasted, peeled and diced (may use jarred) |
1 (28 ounce) can diced tomatoes |
1 (7 ounce) can tuna in water, drained |
3 tablespoons black olives, chopped |
1 tablespoon capers, drained |
1 1/2 tablespoons balsamic vinegar |
1/4 teaspoon black pepper |
salt, to taste |
1 lb dry penne pasta |
1/4 cup italian parsley, chopped |
Directions:
1. Heat oil in a large, deep skillet.
2. Add garlic and red pepper flakes and cook 1-2 minutes, not browning.
3. Add sweet peppers, tomatoes and tuna.
4. Simmer 10 minutes, until sauce thickens.
5. Add olives, capers, vinegar and pepper.
6. While sauce simmers, cook pasta according to package directions; drain.
7. Toss pasta with the sauce and sprinkle with parsley.
8. Top with croutons or parmesan cheese if desired.
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