Penne with Tuna and Capers

1. 1

   Cook the penne in boiling salted water until al dente.

2. 2

   Drain the pasta, reserving 1/2 cup of the pasta water.

3. 3

   Meanwhile, in a large skillet, heat the olive oil until shimmering.

4. 4

   Add the garlic and cook over moderately high heat until golden, about 2 minutes.

5. 5

   Add the drained tuna; cook for 1 minute.

6. 6

   Add the wine, capers and 1 tablespoon of the parsley; season with salt and pepper.

7. 7

   Cook the sauce until the wine has nearly evaporated, about 2 minutes longer.

8. 8

   Add the penne and the reserved pasta water and cook, stirring, for 1 minute.

9. 9

   Season with pepper, sprinkle with the remaining 1 tablespoon of parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.