Penne with Tuna and Capers

  • Servings: 4

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Ingredients

  • 3/4 pound penne rigate
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, smashed
  • One 6 1/2-ounce can or jar of olive oil-packed tuna, drained and flaked
  • 1/4 cup dry white wine
  • 1/4 cup drained capers
  • 2 tablespoons finely chopped flat-leaf parsley
  • Salt and freshly ground pepper

How to make this recipe

  1. Cook the penne in boiling salted water until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
  2. Meanwhile, in a large skillet, heat the olive oil until shimmering. Add the garlic and cook over moderately high heat until golden, about 2 minutes. Add the drained tuna; cook for 1 minute. Add the wine, capers and 1 tablespoon of the parsley; season with salt and pepper. Cook the sauce until the wine has nearly evaporated, about 2 minutes longer. Add the penne and the reserved pasta water and cook, stirring, for 1 minute. Season with pepper, sprinkle with the remaining 1 tablespoon of parsley and serve.

Suggested Pairing

A savory white with a lemony edge will complement the rich tuna and briny capers in this simple dish. Consider a Vermentino from Sardinia.

Contributed By Photo © Luca Trovato Published June 2002

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