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Under 30 Minutes

Under 30 Minutes

Penne with Tuna and Red Onion

The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France. 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.

  • prep: 15 mins
    total time: 25 mins
  • servings: 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

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.

Directions

  1. Step 1

    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.

  2. Step 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. Step 3

    Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.

Source
Everyday Food, June 2004

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Reviews (2)

  • 28 Oct, 2012

    This was very tasty and simple to throw together on a weeknight. Great with a simple side salad.

  • 22 Dec, 2008

    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.