Tuna Puttanesca
Ingredients
- Salt
- 1 pound penne pasta
- 3 tablespoons EVOO, extra-virgin olive oil
- 2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
- 6 large cloves garlic, finely chopped
- 1/2 to 1 teaspoon crushed red pepper flakes
- A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped
- 3 tablespoons capers, drained
- 1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
- 1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
- A generous handful fresh flat leaf parsley leaves, chopped
- 2 teaspoons lemon zest
- Fresh ground black pepper
- Crusty bread
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