PENNE WITH TUNA AND MOZZARELLA

"This tasty sauce is quickly made from kitchen staples, with the addition of fresh mozzarella. If possible, use tuna canned in olive oil."

1 pound penne or other short pasta
1 tablespoon capers in brine or salt
2 cloves garlic
3 tablespoons chopped fresh parsley
1 (7 ounce) can tuna, drained
5 tablespoons olive oil
salt and pepper
2/3 cup mozzarella, cut in small dice

Bring a large pot of salted water to a boil and drop in the pasta.

Rinse the capers well in water. Chop them finely with the garlic. Combine with the parsley and tuna. Stir in the oil, and season with salt and pepper.

Drain the pasta when it is just al dente. Tip it into a large frying pan . Add the tuna sauce and the diced mozzarella, and cook over moderate heat stirring constantly, until the cheese just begins to melt. Serve at once.

Servings: 4
Source: The Italian Cooking Encyclopedia