Penne with Tuna and Red Onion
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Everyday Food, June 2004
- Prep Time 15 minutes
- Total Time 25 minutes
- Yield Serves 6
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Ingredients
- Coarse salt and ground pepper
- 1 pound penne or other short tubular pasta
- 2 teaspoons olive oil
- 1 large red onion, chopped
- 3 garlic cloves, thinly sliced
- 1 cup half-and-half
- 3 anchovy fillets, mashed (optional)
- 2 cans (6 ounces each) tuna packed in oil, drained
- 3/4 cup chopped fresh parsley
- 2 tablespoons capers, drained
Directions
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
- 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.
- Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.
Cook's Note
Anchovy paste, a mixture of anchovies, vinegar, spices, and water, is a mess-free substitute for mashed fillets; use 1 teaspoon of paste for each fillet.
This was very tasty and simple to throw together on a weeknight. Great with a simple side salad.
I make similar dishes often adding whatever leftovers I have on hand. I usually retain more of the pasta water because my husband likes more sauce. Don't season sauce with salt until finished - pasta water is salted and when it cooks down can make the sauce way too salty, especially with anchovies and tuna.