Doin' Some Cookin'... Tuna Puttanesca with Penne

There are certain ingredients I gravitate towards. Capers and kalamata olives are a few of those ingredients, however, Little Man does not share the same tastes as me so I tend to save recipes I want to try that I know Little Man won't enjoy until the weekend for a mommy only lunch. He sticks to his usual, a peanut butter and jelly sandwich.

Tuna Puttanesca with Penne makes for a delicious and slightly spicy Italian lunch. I love tuna with pasta and this is one of those meals that tastes like it simmered on the stove for hours when it came together in less than 30 minutes and is a healthier pasta choice.

Tuna Puttanesca with Penne

From: Everyday with Rachael Ray

Makes 4 Servings

Stars of the Show:

• salt
• 1 lb penne 
• 1 tbsp extra virgin olive oil
• 2 (6 oz) cans of olive packed tuna, drained
• 4 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 3 tbsp capers, drained
• 1/3 cup kalamata olives, halved
• 1 (28 oz) can diced Italian tomatoes
• handful flat leaf parsley, chopped

And Action:

Bring a large pot of water to a boil. Salt the water, add the penne, and cook according to package directions. Drain. 

While the pasta is working, heat a deep skillet with the olive oil. Add the tuna, flaking it with a wooden spoon. Add the garlic and pepper flakes and cook for 3-4 minutes. Stir in the capers and olives and heat until warmed through, about 1 minute. Stir in the tomatoes and parsley, lower the heat a little and simmer for 5 minutes.

Add the pasta to the sauce and toss well to incorporate.