Penne with Tomato Sauce and Tuna
Pasta and Pizza • European
Description
Penne with Tomato Sauce and Tuna
Ingredients
- Penne rigate 20 oz
- Onion 2 heads
- Garlic 6 cloves
- Pitted olives ½ cup
- Capers 4 tablespoons
- Tuna 3 pieces
- Crushed Tomatoes in Their Own Juice 1 can
- Chopped Sage Leaves to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the onion and garlic and sauté in olive oil until soft.
Step 2
Remove the pit from the olives and chop them coarsely. You can remove the pit by pressing the side of a knife. Kalamata olives, either pitted or unpitted, are best, preferably not marinated but preserved in oil.
Step 3
Add the coarsely chopped olives and capers (drained).
Step 4
Sauté for another 2-3 minutes.
Step 5
Add the crushed tomatoes and simmer for about 5 minutes.
Step 6
Cut the tuna into thick strips, season with salt and pepper, and sauté in olive oil on all sides, leaving the inside slightly pink.
Step 7
Cook the penne and mix it with the tomato sauce, serving it with the strips of tuna, garnished with freshly chopped parsley.
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