Penne pasta with tuna, olives, capers, and orange zest
This pasta is easy to prepare and so delicious bringing together many of our favourite Italian pantry essentials.
Ingredients
1 (½-pound) package penne
2 tablespoons olive oil
½ medium onion, chopped
4 cloves garlic, minced
¼ teaspoon red pepper flakes
1 ¾ cups canned San Marzano tomatoes, chopped
2 tablespoons capers
½ cup kalamata olives, pitted and chopped
2 tablespoons grated orange zest
½ cup freshly squeezed orange juice
1 (6-ounce) can Italian tuna packed in oil, drained
¼ cup freshly grated Parmigiano Reggiano
¼ cup chopped Italian flat-leaf parsley
Sea salt and freshly ground pepper, to taste
Preparation
In large pot of boiling, salted water, cook pasta until tender but firm, about 10 minutes. Drain and return to pot.
Meanwhile, heat olive oil in large skillet over medium heat. Add onion, garlic and red pepper flakes. Cook 3 to 4 minutes, or until onions are translucent. Stir in tomatoes, capers, olives, and orange zest. Bring mixture to boil. Lower to simmer and add orange juice. Cook 20 to 25 minutes, stirring occasionally. Add tuna and cook 3 to 4 minutes longer. Add drained pasta and cook another 2 to 4 minutes or until heated through. Sprinkle with cheese and parsley. Season with salt and pepper. Serves 4.
