Rating: 2 stars
398 Ratings
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  • 1 star values: 0
  • 398 Ratings
Pino Luongo
June 2002

Gallery

Credit: © Luca Trovato

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the penne in boiling salted water until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.

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  • 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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