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Martin Freeman – Pasta with Tuna

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Ingredients:

  •  1 tbs olive oil
  • 6 cloves garlic minced
  • ½ tsp red pepper flakes
  • 2 anchovies minced
  • 2 tbs capers rinsed and chopped
  • ½ C. Kalamata olives, pitted and chopped
  • 1 28 oz can whole peeled tomatoes chopped into large pieces
  • Salt sauce to taste (1/2 to 1 tsp kosher salt)
  • 1 can imported Italian white albacore tuna rinsed, drained and broken into pieces
  • ½ C. Fresh basil chopped
  • Fresh cracked black pepper to taste
  • 1 lb penne pasta

 

Directions:

Start large pot of salted water (2 tsp kosher salt) to cook pasta according to package instructions. Drop pasta while preparing sauce.

Heat olive oil in a deep sauté pan over medium high heat. Add garlic and cook about a minute.

Add red pepper flakes and anchovies and cook another 30 seconds or so. The anchovies should almost dissolve away.

Add capers, olives and tomatoes. Bring to a bubbling simmer and cook about 7 or 8 minutes.

Taste sauce for salt and adjust if needed.

Gently fold in tuna and turn off heat.

Add pasta to sauce and toss with fresh basil.

Garnish with a little cracked black pepper and serve.

Enjoy!