Monday, February 20, 2012
Made this amazing dish tonight and it was fantastic! A definite keeper. This was adapted from a Rachel Ray recipe. This serves around 3-4.
2 tbsp olive oil
2 tsp chopped garlic (or two cloves)
3/4 cup chopped flat-leaf parsley (divided)
1 tsp dried oregano
1/2 tsp dried basil
Kosher salt and pepper to taste
1 tbsp capers
12 Kalamata olives, cut into thin strips (or halved - but pits removed)
1 28-oz can crushed tomatoes
1 5 or 6 oz can tuna in water, drained
1 12-14 oz pound box of penne (whole grain or equivalent). You can also use shells
1. In a large pot of boiling, salted water, cook the pasta.
2. In a large saucepan, heat 2 tbsp olive oil over medium heat. Add the garlic and cook for around 1 minute. Add 1/2 cup chopped parsley and cook for an additional minute. Add the dried oregano, dried basil, capers, olives and the canned tomatoes (with liquid). Add kosher salt and pepper to taste. Cook over medium-low heat until the sauce thickens, about 20 minutes.
3. Mix in tuna and remaining parsley and remove from heat.
4. Place pasta in a serving bowl (when done) and cover with sauce. You can add more parsley if you like.