Penne with tomato sauce and tuna
4 servings
30 minutes
Penne with tomato sauce and tuna is a refined dish of Mediterranean cuisine that combines simplicity and rich flavor. It is believed that such pastas originated in Italy due to a love for fresh seafood and aromatic sauces. The recipe is based on penne rigate, which wonderfully holds the rich tomato sauce infused with garlic, capers, and olives. Tuna, gently fried to a golden crust, adds depth of flavor while remaining juicy inside. Garnishing with parsley adds freshness and completes the harmony of ingredients. This dish is perfect for a cozy family dinner or a romantic evening. It pairs beautifully with a glass of white wine, creating an atmosphere of Mediterranean enjoyment.
1
Finely chop the onion and garlic and sauté in olive oil until soft.
- Onion: 2 heads
- Garlic: 6 cloves
- Ground black pepper: to taste
- Salt: to taste
- Pitted black olives: 0.5 glass
2
Remove the pit from the olives and chop them coarsely. You can remove the pit by pressing with the side of a knife. Kalamata olives, either pitted or not, are best when not marinated but preserved in oil.
3
Add coarsely chopped olives and capers (without liquid)
- Pitted black olives: 0.5 glass
- Capers: 4 tablespoons
4
Fry for another 2-3 minutes.
5
Add tomatoes in their own juice and simmer for about 5 minutes.
- Chopped tomatoes in their own juice: 1 jar
6
Cut the tuna into thick strips, season with salt and pepper, and fry in olive oil on all sides until the inside remains slightly pink.
- Tuna: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
7
Boil the penne and mix them with tomato sauce, serve with strips of tuna topped with freshly chopped parsley.
- Penne rigate: 500 g
- Chopped parsley: to taste