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Prep 30min
Total30min
Ingredients10
Servings4
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Ingredients
8
oz. (2 1/4 cups) uncooked penne (tube-shaped pasta)
1
tablespoon olive or vegetable oil
1
cup chopped onions
3
garlic cloves, minced
1
lb. tuna steaks, cut into 1-inch pieces
1
(14.5-oz.) can diced tomatoes with Italian-style herbs, undrained
1
(8-oz.) can tomato sauce
2
tablespoons capers, if desired
Dash crushed red pepper flakes
2
oz. (1/2 cup) shredded fresh Parmesan cheese
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Steps
1
Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
2
Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add onions; cook 3 to 4 minutes or until softened, stirring frequently. Add garlic; stir to combine.
3
Add tuna; cook 2 to 3 minutes or until browned on all sides. Add tomatoes, tomato sauce, capers and pepper flakes; cook about 1 minute or until mixture comes to a simmer. Reduce heat to low; cover and cook 1 to 2 minutes or until fish flakes easily with fork.
4
Place cooked penne on serving platter. Top with tuna mixture. Sprinkle lightly with cheese.
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Penne is diagonally-cut straight tubes of macaroni. Penne rigate has ridges on the exterior; plain penne is smooth. The tubular shape, as well as the ridges, capture sauce.
Tuna is rich in Omega 3 fatty acids which may reduce the risk of heart disease.
Keep a wedge of Parmesan handy in the refrigerator to grate for the freshest Parmesan flavor.
For a wonderful vegetarian pasta, omit the tuna.
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