Penne Pasta with Tuna, Tomatoes, and Olives is a perfect quick-fix meal when you're too tired to shop. It uses pantry staples and comes together fast. If you have fresh, ripe tomatoes, feel free to use them, but good quality canned tomatoes work just as well.
INGREDIENTS:
2 tablespoons olive oil
1/2 medium onion, diced
2 cloves of garlic, peeled and minced
1 1/2 cups pitted Kalamata or Nicoise olives
1 - 6 to 7 oz can of Dave’s Gourmet Seafood albacore, drained and flaked
1-14 ounce can of chopped tomatoes, or 3 medium tomatoes, diced, or 1 pint of cherry tomatoes, halved
1 tablespoon capers, rinsed and drained
Salt and fresh ground pepper to taste
A pinch of marjoram (fresh is best if you have it) and/or oregano
A pinch of red chili flakes, optional
12 ounces penne pasta
INSTRUCTIONS:
Bring a large pot of well-salted water to a boil for the pasta. When the water is boiling, add the pasta and cook as per the instructions on the box.
While the pasta water heats, warm a large sauté pan over medium-high heat. When the pan is hot, add the olive oil. As soon as the oil is hot, add the onions and cook until they soften and are translucent.
Add the tuna and olives, and cook to warm through.
When tuna and olives are warm, make a little space in the center of the pan and add the garlic. Cook until garlic is aromatic and softening.
Raise the heat to high, and add in the tomatoes. If using fresh, add in any liquid that came out. If using canned tomatoes, use some of the liquid from the can – enough to ensure that the pan does not dry out, about 1/3 of a cup.
Cook to heat the tomatoes through, add the capers, and season with salt and pepper. If using chili flakes, add them now. Toss to mix everything.
The pasta should be done by now. Drain the pasta when done, being sure to reserve 3-4 ounces of cooking water. Add the pasta to the sauce, and toss, using the reserved pasta water to thin the sauce to a consistency that will coat all of the pasta.
YIELD: 2 large portions or 4 smaller
SOURCE: Chef Andrew Cohen
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