PENNE WITH TUNA FISH (PENNE CON IL TONNO) – Recipe by Piero Benigni – A tasty pasta, easy and cheap to prepare all year round. In the summer it can also be eaten cold with great pleasure. The sauce of this dish is suitable for hot or cold croutons and sandwiches.
Ingredients for 4 persons
- 320 gpasta (penne, about 11 oz)
- 170 gtuna in oil (or water, about 6 oz)
- 200 gtomatoes (7 oz, fresh or peeled)
- 1onion (medium sized, or 2 shallots)
- 2anchovies in oil (4 fillets)
- 2 clovesgarlic
- 1 spooncapers (in vinegar or salt)
- 1 sprigparsley
- 60 golives (black and stoned, about 2 oz)
- 4 spoonsolive oil
- q.s.salt
- q.s.chilli
Tools for penne con il tonno
- Cooker
- Pot
- Pan
- Chopping Board
- Knife
- Wooden fork
How to prepare penne with tuna fish
Recipe by Piero Benigni
Use high quality tuna, in oil or water to your liking, and put it in a colander to drain. Soak the capers for 10 minutes then squeeze and chop them. Chop all the olives or just a part of them. Chop the anchovies (4 fillets). Chop the tomatoes. Chop onion (or shallot), garlic and parsley and put the mix in a large pan with 4 spoons of olive oil.
Brown over low heat for 10 minutes, then add the anchovies and let them melt by stirring with the wooden spoon. Add the tomato and keep cooking over medium heat for 10 more minutes. Add the chopped capers, the olives and the tuna. Mix well, season with salt, pepper, chilli if you like and cook for 2 minutes. Shut off the cooker and wait until the pasta is very “al dente”. Drain it and add it into the pan, but save 1 large cup of the water in the pot.
Quickly stir and/or sauté the penne in this exceptionally good sauce over high fire, until the pasta is at the right point of cooking. If necessary, add some of the pasta water, because the dish must be soft and creamy. Sprinkle with more parsley and serve immediately. No cheese in this dish!
Due to the great taste and smell of this dish, I suggest not to keep the dish in the fridge nor to freeze it.
NOTES
The canned tuna is already cooked, so it only needs to be heated. Do not cook it more than the said 2 minutes, because it would lose flavour and smell. Do not use more tomato than indicated. If made with penne or other short pasta, this dish is extremely good if eaten cold in the summer.
Use high quality tuna, in oil or water to your liking, and put it in a colander to drain. Soak the capers for 10 minutes then squeeze and chop them. Chop all the olives or just a part of them. Chop the anchovies (4 fillets). Chop the tomatoes. Chop onion (or shallot), garlic and parsley and put the mix in a large pan with 4 spoons of olive oil.
Brown over low heat for 10 minutes, then add the anchovies and let them melt by stirring with the wooden spoon. Add the tomato and keep cooking over medium heat for 10 more minutes. Add the chopped capers, the olives and the tuna. Mix well, season with salt, pepper, chilli if you like and cook for 2 minutes. Shut off the cooker and wait until the pasta is very “al dente”. Drain it and add it into the pan, but save 1 large cup of the water in the pot.
Quickly stir and/or sauté the penne in this exceptionally good sauce over high fire, until the pasta is at the right point of cooking. If necessary, add some of the pasta water, because the dish must be soft and creamy. Sprinkle with more parsley and serve immediately. No cheese in this dish!
Due to the great taste and smell of this dish, I suggest not to keep the dish in the fridge nor to freeze it.
NOTES
The canned tuna is already cooked, so it only needs to be heated. Do not cook it more than the said 2 minutes, because it would lose flavour and smell. Do not use more tomato than indicated. If made with penne or other short pasta, this dish is extremely good if eaten cold in the summer.
The sauce in the pan, ready for the penne well “al dente”
The pasta, ready to be served