Recipe: Tuna Puttanesca and Penne (Rachael Ray)

TUNA PUTTANESCA AND PENNE

1 pound uncooked penne
1 tbsp. extra virgin olive oil (1 turn of the pan)
1 cans (6 oz. each) olive oil packed tuna, lightly drained
4 garlic cloves, chopped
1 tsp. crushed red pepper flakes
3 tbsp. capers, drained and chopped
Calamata olives, pitted and chopped (a handful)
1 (28 oz.) can diced italian tomatoes
flat leaf parsley, coarsely chopped (a generous handful)

Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.

While the pasta is working, heat a deep skillet over medium heat with the extra virgin olive oil (1 turn of the pan). Add the tuna, flaking it with a wooden spoon. Add the garlic and red pepper flakes and cook for 3 to 4 minutes.

Stir in the capers and olives and heat until warmed through, 1 minute.

Stir in the tomatoes and parsley, lower the heat a little and simmer for 5 minutes.

Add a ladle of the pasta cooking liquid to the sauce. Drain the pasta and add it to the sauce. Toss and serve.

Makes 4 servings
Source: Rachel Ray