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Penne with Tuna and Capers
© Luca Trovato

Penne with Tuna and Capers

  • SERVINGS: 4
  • FAST
  • HEALTHY
  1. 3/4 pound penne rigate
  2. 1/4 cup extra-virgin olive oil
  3. 3 garlic cloves, smashed
  4. One 6 1/2-ounce can or jar of olive oil-packed tuna, drained and flaked
  5. 1/4 cup dry white wine
  6. 1/4 cup drained capers
  7. 2 tablespoons finely chopped flat-leaf parsley
  8. Salt and freshly ground pepper
  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.

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