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Tuna and Farfalle Puttanesca

Tuna and Farfalle Puttanesca

Martha Stewart Living, February 1997 http://www.marthastewart.com/339721/tuna-and-farfalle-puttanesca
3.5
Rated
70100(10)10
  • Yield Serves 4

Ingredients

    • 3 tablespoons olive oil
    • 2 teaspoons finely chopped (3 medium cloves) garlic
    • 2 medium red onions, (1 pound), peeled and cut into 1/4-inch-thick slices lengthwise
    • 1 pound farfalle (bowtie) pasta
    • 10 canned whole plum tomatoes, seeded, sliced 1/4 inch thick lengthwise, plus 1 cup juice
    • 3 tablespoons nonpareil capers
    • 1 tablespoon finely chopped rosemary
    • 1/2 cup Kalamata olives, (3 ounces), pitted and cut into quarters
    • Salt and freshly ground black pepper
    • 2 oil-packed Italian-style light tuna, drained
    • 2 tablespoons roughly chopped fresh flat-leaf parsley

Directions

  1. Bring saucepan of salted water to boil. Pour oil in large skillet; place over medium heat. Add garlic and onions; saute until onions are translucent, about 8 minutes.
  2. Meanwhile, cook pasta until al dente, about 11 minutes. Add tomatoes, juice, capers, rosemary, and olives to onions; add salt and pepper to taste. Raise the heat to medium high, and cook until tomatoes are heated through, 3 to 4 minutes. Drain pasta; transfer to large serving bowl. Add sauce, tuna, and parsley; toss gently to combine.

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