28 ounce canned tomatoes diced whole canned (recommended: San Marzano)
3 tablespoons capers drained
4 servings top
1 handful a flat-leaf parsley fresh generous chopped
6 large cloves garlic finely chopped
4 servings ground pepper fresh black
2 teaspoons lemon zest
3 tablespoons olive oil extra-virgin
1 handful a olives black generous pitted chopped (Gaeta, kalamata or oil-cured)
1 pound penne pasta
0.5 teaspoon pepper flakes red crushed
4 servings salt
11 ounces tuna italian drained well in oil canned
0.3 cup vermouth or dry white white
Equipment
bowl
frying pan
ladle
pot
wooden spoon
colander
Directions
Watch how to make this recipe.
Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat.
Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon.
Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice.
Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
Add a couple of ladles of starchy pasta-cooking water to the sauce.
