Tuna Puttanesca (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Ingredients:
salt |
1 pound penne pasta |
3 tablespoons evoo, extra-virgin olive oil |
2 cans (about 5.5 to 6 ounces each) italian tuna in oil or water, drained well |
6 large cloves garlic, finely chopped |
1/2 to 1 teaspoon crushed red pepper flakes |
a generous handful black olives (gaeta, kalamata or oil-cured), pitted and chopped |
3 tablespoons capers, drained |
1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it |
1 (28-ounce) can whole or diced tomatoes (recommended: san marzano) |
a generous handful fresh flat leaf parsley leaves, chopped |
2 teaspoons lemon zest |
fresh ground black pepper |
crusty bread |
Directions:
1. Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
2. Meanwhile, heat a large skillet with 3 turns of the pan EVOO 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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