- 1 pound penne rigate
- 3/4 cup bread crumbs
- 2 tablespoons freshly grated Parmesan cheese
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 garlic clove, thinly sliced
- Two 6-ounce cans imported tuna packed in olive oil
- 3 scallions, finely chopped
- 1/3 cup brine-cured black olives, pitted and coarsely chopped
- 1 tablespoon capers, drained
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- Salt and freshly ground black pepper
- 1 tablespoon finely chopped flat-leaf parsley
- Preheat the oven to 350°. Cook the penne in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot.
- In a small bowl, toss the bread crumbs with the Parmesan and 2 tablespoons of the olive oil. In a large skillet, heat the remaining 1/4 cup of olive oil, add the garlic and cook over moderately low heat until golden, about 4 minutes. Stir in the tuna and scallions and remove from the heat. Add the olives, capers, lemon juice, oregano and crushed red pepper. Season with salt and black pepper.
- Toss the penne with the tuna sauce, adding a few tablespoons of the pasta cooking water to moisten the pasta. Transfer to a 9-by-13-inch baking dish and sprinkle with the bread crumbs. Bake for 8 minutes, or until heated through. Sprinkle with the parsley and serve.
This rustic dish needs a hearty white wine to match its style and provide a cleansing contrast. Try one from Sicily.