Pasta with Tuna Puttanesca Time: 25 minutes
1 cup penne, rigatoni or other bite-size pasta
1 tbs olive oil
1 tbs chili powder
1 small - medium onion
3 cloves garlic
2 tbs capers
1/2 cup green olives mine were stuffed with anchovies, pimento-stuffed would be good
1 tsp basil
1 tsp oregano
1 15 oz can (450gr tin) plum tomatoes
2 6 oz (180gr) cans of tuna
Cook pasta according to package directions. Chop onion and mince garlic. Cut olives in half. Drain tomatoes (do not reserve liquid) and roughly chop. (see techniques) Heat oil in medium nonstick skillet. Add onion, garlic and chili powder. Sauté until onion is tender. Add chopped tomatoes with their juices, capers, olives and herbs. Simmer, uncovered until thick, about 10 minutes. Drain and flake tuna. Add to sauce and simmer 5 minutes longer. Drain pasta, toss with sauce and serve.
Cooking for Two? Or more?
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