Tuna penne
Description
Tuna Penne (which we usually call “Tuna Penne Pasta” ) is undoubtly one of my favorite dishes! It’s easy enough, that even people who don't generally cook can do it, and uses mostly pantry ingredients, making it a good last-minute meal option.
Ingredients
- 250g penne
- 2-3 tbsps olive oil
- 50g capers
- 1 onion
- 2 tbsps of olive oil
- 2 cloves of garlic
- 1 pinch granulated sugar
- 220g tuna, drained from water or oil
- salt, pepper
- pepper
- 1 pinch chili flakes
- 50g olives, rounds
- 400g canned tomatoes
- 2 tbsps homemade ketchup, optional
- lemon zest, of 1 lemon
- lemon juice, of 1/2 lemon
- 1/2 bunch dill
- 100g heavy cream 35%, (optional)
Steps
- Boil the penne for 7-8 minutes in a pot full of salted boiling water.
- Place a nonstick pan over high heat, let it get very hot and add 1 tablespoon of olive oil.
- Squeeze the capers with your hands until all of the moisture is gone and add them to the hot pan.
- Sauté for 2-3 minutes, remove from pan and allow them to drain on paper towels.
- Finely chop the onion and garlic.
- Place the same pan over heat and add 1 tablespoon of olive oil.
- Add the onion, garlic and sugar. Sauté for 2-3 minutes until they caramelize.
- Add the tuna and sauté until golden.
- Add the pepper, chili flakes, 1 tablespoon of olive oil (if the pan is dry), olives and tomatoes. Mix with a wooden spoon until all of the juices evaporate. We can add the ketchup.
- Transfer the boiled penne to the pan as well as 1 tablespoon of pasta water.
- Add the lemon zest and lemon juice.
- When the sauce is ready, add some coarsely chopped dill and the capers.
- Add the heavy cream to thicken the sauce and stir.
- Remove from heat and serve with dill, pepper and some olive oil.