• Fast

Ingredients

1. 3/4 pound penne
2. 1/4 cup extra-virgin olive oil
3. 1 cup jarred roasted red peppers—drained and cut into strips
4. 2 large garlic cloves, thinly sliced
5. 1/4 teaspoon crushed red pepper
6. 1 small head escarole, inner leaves only, chopped (4 cups)
7. One 6-ounce can Italian tuna in olive oil, drained and flaked
8. 3/4 cup grated Parmesan cheese

Directions

1. In a large pot of boiling salted water, cook the penne until al dente. Drain, reserving 1 cup of the cooking water. 
2. Meanwhile, in a large skillet, heat the oil until shimmering. Add the red peppers, garlic and crushed red pepper and cook over moderately high heat until the peppers are softened, 6 minutes. Add the escarole and cook, stirring, until wilted, 3 minutes. Stir in the tuna. 
3. Add the pasta, the reserved cooking water and 1/2 cup of the Parmesan to the skillet and cook, tossing, until the liquid is nearly absorbed, 2 minutes. Transfer to bowls, sprinkle with the remaining 1/4 cup of Parmesan and serve.