Recipe courtesy of Rachael Ray
Episode: 5, 10, 15
Save Recipe Print
Total:
13 min
Prep:
5 min
Cook:
8 min
Yield:
4 servings
Level:
Easy
Total:
13 min
Prep:
5 min
Cook:
8 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

My Private Notes

Add a Note
More from:

Good Food for Less

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Tuna Puttanesca

Recipe courtesy of Rachael Ray

Tuna and Artichoke Panini

Recipe courtesy of Giada De Laurentiis

White Bean Tuna Salad

Recipe courtesy of Giada De Laurentiis

Italian-American Style Tuna Melts

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories