Penne With Tuna and Red Onion Recipe #377690
This is a modified version of a Martha Stewart recipe. It is a light and tasty dish. I don't recommend adding salt to the pasta water since you will be using some of it in the sauce. The tuna and anchovies make it salty enough. Fresh Italian parsley is a must in this recipe!
by DesertRose15
25 min | 15 min prep
SERVES 6
- coarse salt and pepper
- 12 ounces penne pasta (I use whole wheat)
- 2 teaspoons olive oil
- 1 large red onion, chopped
- 3 garlic cloves, minced
- 1 cup half-and-half
- 3 anchovy fillets, mashed (optional)
- 2 (6 ounce) cans tuna packed in oil, drained
- 3/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons capers, drained
- 1. In a large pot of boiling water cook pasta according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
- 2. Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
- 3. Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.
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5 stars