- 3 tbsps extra virgin olive oil
- 1 dried chili pepper
- 2 cloves garlic, slightly crushed
- 2 cups tomatoes, chopped
- 1 tsp fresh rosemary, minced, or 1/2 tsp dried
- black pepper
- salt
- 1 lb penne, or other cut pasta
- 6 oz. tuna in oil
- 2 tbsps capers
- ½ cup fresh parsley, chopped
ingredients
directions
1. Bring a large pot of water to a boil and salt it. Put the oil in a large skillet over medium‐high heat. When hot, add the chiles and garlic and cook, stirring, until the garlic turns brown (this is a somewhat strong‐tasting sauce), about a minute. |
2. Remove and discard the chiles and garlic and add the tomatoes. Cook, stirring, until the tomatoes begin to liquefy, about 5 minutes; add the rosemary and a good sprinkling of salt and pepper. Cook for another 5 minutes, then stir in the tuna, capers, and most of the parsley. Simmer for a few minutes. |
3. Cook the pasta in the boiling water. Drain the pasta when it is tender but not mushy, then toss it with the sauce and remaining parsley. Serve immediately. |
Categories
Fish and Seafood, Italian, Italian Dishes, Pasta, Pasta & Pasta Sauces, Pasta Dishes, Seafood
Keywords
Pasta
