Recipes : Tuna Puttanesca : Food Network

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Tuna Puttanesca
Recipe courtesy Rachael Ray, 2007

Ingredients
Salt
1 pound penne pasta
3 tablespoons extra-virgin olive oil
2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
6 large cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper flakes
A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and
chopped
3 tablespoons capers, drained
1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)

A generous handful fresh flat-leaf parsley, chopped
2 teaspoons lemon zest
Fresh ground black pepper
Crusty bread

Directions
Place a large pot of water over high heat and bring up
to a boil. Salt the water and cook penne to al dente.

Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil
over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then
add tuna and break it up with your spoon. Add olives and capers, cook a minute or
2 more, then add vermouth or white wine; stir and cook down a minute. If using
whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden

spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes
and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of
minutes more.

Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta,
add to the skillet and toss to coat. Serve with some nice crusty bread.