Tonno with penne

There just wasn’t room on the Circle Dinner Antipasto plate I made for this weekend’s gathering: a golden can of Italian Tuna in Olive Oil. So at around 2:00 today it looked like a fast lunch when my stomach started gurgling, but before I could find bread in the freezer, I remembered that I had a fresh chunk of parmesan, parsley, cherry tomatoes, a box of DeCecco penne, cappers, oil-cured olives (leftover from the antipasto platter)  -- and a great meal was made. The recipe is below.

TONNO WITH PENNE

Ingredients

• Half an onion, finely chopped
• 1 small clove of garlic, pushed through a garlic press
• Pinch of red pepper flakes
• 1 Tablespoon fresh Italian Flat-leaf Parsley, chopped fine
• Handful of Cherry Tomatoes, diced
• 1 Tablespoon Capers, rinsed
• 1 Cup Olive Oil
• 1 Can Italian Tuna in Olive Oil
• Parmesan Cheese, grated
• 1 teaspoon basil
• ½ teaspoon thyme
• 1 Tablespoon fresh parsley, chopped fine
• 2 Cups (Dry) Penne Pasta

2. Start the water for the pasta.

3. Add onion and red pepper to the oil you have drained from the tuna, and add a generous amount of olive oil, mix together. Set on medium-low heat and when it starts to bubble, stir in the garlic. Sauté on low heat until onion turns a golden color – about 20 minutes; stir occasionally.

4. When the onion is golden, add basil and thyme, and the capers. Stir and cook for a few minutes.

5. Add the tuna and the olives; lower heat.

6. When the tuna is warm, add tomatoes, parsley, and more olive oil if needed. (There should be about two tablespoons visible in the pan.)

7. Keeping the “sauce” warm, drain pasta when it’s done, and shake dry in the colander.

8.Divide pasta into two bowls and top with the hot “sauce,” and sprinkle a generous amount of parmesan over the top. Add freshly ground pepper to taste. ENJOY!