Penne with Tuna & Capers
Marianne
Ellie’s Favorite Dinner
ingredients
- 3/4 lb Whole Wheat Penne Rigate
- 1/4 c. Extra Virgin Olive Oil
- 3 Cloves Garlic, smashed
- 6 1/2 oz. Can of Solid White Tuna in Water
- 1/4 c. Cooking Sherry
- 1/4 c. Drained Capers
- 2 Tbs. Dried Parsley
- Salt & Pepper
- Parmesan cheese
directions
- 1
Cook penne until al dente, drain. Reserve 1/2 cup of pasta water.
- 2
In large skillet, heat oil and add garlic, cook until golden. Add drained tuna. Cook 1 minute. Add wine, capers and 1 tablespoon of parsley. Season with salt & pepper. Add penne and reserved pasta water, cook, stirring 1 minute. Season with pepper and sprinkle with remaining parsley. Add Parmesan cheese to taste.
Source: Marianne
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