Tuna Puttanesca

1. 1

   Place a large pot of water over high heat and bring up to a boil.

2. 2

   Salt the water and cook penne to al dente.

3. 3

   Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat.

4. 4

   Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon.

5. 5

   Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute.

6. 6

   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.

7. 7

   Otherwise, stir in diced tomatoes and juice.

8. 8

   Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.

9. 9

   Add a couple of ladles of starchy pasta-cooking water to the sauce.

10. 10

    Drain pasta, add to the skillet and toss to coat.

11. 11

    Serve with some nice crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.