Penne with Tuna, Olives and Capers Recipe

Name: Penne with Tuna, Olives and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound penne rigate; 3/4 cup bread crumbs; 2 tablespoons freshly grated Parmesan cheese; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 garlic clove, thinly sliced; Two 6-ounce cans imported tuna packed in olive oil; 3 scallions, finely chopped; 1/3 cup brine-cured black olives, pitted and coarsely chopped; 1 tablespoon capers, drained; 1 tablespoon fresh lemon juice; 1/2 teaspoon dried oregano; 1/2 teaspoon crushed red pepper; Salt and freshly ground black pepper; 1 tablespoon finely chopped flat-leaf parsley

Servings: persons

1 pound penne rigate
3/4 cup bread crumbs
2 tablespoons freshly grated Parmesan cheese
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 garlic clove, thinly sliced
Two 6-ounce cans imported tuna packed in olive oil
3 scallions, finely chopped
1/3 cup brine-cured black olives, pitted and coarsely chopped
1 tablespoon capers, drained
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
Salt and freshly ground black pepper
1 tablespoon finely chopped flat-leaf parsley

1
Preheat the oven to 350.
2
Cook the penne in a large pot of boiling salted water, stirring occasionally, until al dente.
3
Drain the pasta, reserving 1/2 cup of the cooking water.
4
Return the pasta to the pot.
5
In a small bowl, toss the bread crumbs with the Parmesan and 2 tablespoons of the olive oil.
6
In a large skillet, heat the remaining 1/4 cup of olive oil, add the garlic and cook over moderately low heat until golden, about 4 minutes.
7
Stir in the tuna and scallions and remove from the heat.
8
Add the olives, capers, lemon juice, oregano and crushed red pepper.
9
Season with salt and black pepper.
10
Toss the penne with the tuna sauce, adding a few tablespoons of the pasta cooking water to moisten the pasta.
11
Transfer to a 9-by-13-inch baking dish and sprinkle with the bread crumbs.
12
Bake for 8 minutes, or until heated through.
13
Sprinkle with the parsley and serve.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound penne rigate, 3/4 cup bread crumbs, 2 tablespoons freshly grated Parmesan cheese, 1/4 cup plus 2 tablespoons extra-virgin olive oil, and more.

Yes, Penne with Tuna, Olives and Capers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne with Tuna, Olives and Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions