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Penne with Tuna and Red Onion

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.

Everyday Food, June 2004 http://www.marthastewart.com/339778/penne-with-tuna-and-red-onion
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Rated
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  • Prep Time 15 minutes
  • Total Time 25 minutes
  • Yield Serves 6

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

  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. 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.

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.

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