Penne with Tuna and Red Onion

Name: Penne with Tuna and Red Onion
Prep time: 15 min
Total time: 25 min
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; 0.75 cup chopped fresh parsley; 2 tablespoons capers, drained

3.4

(10)

3 Reviews

By

Martha Stewart Test Kitchen

Updated on February 9, 2021

Prep Time:

15 mins

Total Time:

25 mins

Servings:

6

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

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
¾ 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 Notes

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.