Penne with Tuna, Plum Tomatoes, and Black Olives
Recipe created by Judith Jones
Common kitchen staples take on a Mediterranean flair when tossed together in this penne with tuna, plum tomatoes, and black olives.
The amount of tuna given here equals half of a typical can of Italian tuna (about 150 grams or 5 ounces); use the other half for a sandwich or salad. The important thing is that the tuna be preserved in olive oil.
This recipe is one of Judith Jones' meals for one.
The amount of tuna given here equals half of a typical can of Italian tuna (about 150 grams or 5 ounces); use the other half for a sandwich or salad. The important thing is that the tuna be preserved in olive oil.
This recipe is one of Judith Jones' meals for one.
Servings: Serves 1
Ingredients
Directions
Bring a large pot of water with 1/2 tablespoon salt to a boil. Drop in pasta; stir it around.
Meanwhile, heat olive oil in a medium skillet over medium-low heat; sauté onion or shallot 3 to 4 minutes, until limp. Add garlic and tomatoes and sauté for another minute. Splash in wine and cook down, about 4 minutes. Break up tuna, dropping chunky flakes into the pan. Stir in olives. Add at least 1/4 cup pasta water to the sauce. When pasta is al dente (taste to be sure), use a big strainer-like spoon to transfer it to the pan. Stir to combine, and cook for a minute. Add salt to taste if needed and more pasta water if sauce is too dry. Spoon pasta with sauce into a bowl, and scatter parsley on top.
Adapted from The Pleasures of Cooking for One, by Judith Jones, copyright © 2009, with permission from the publisher, Alfred A. Knopf, a division of Random House, Inc.
Meanwhile, heat olive oil in a medium skillet over medium-low heat; sauté onion or shallot 3 to 4 minutes, until limp. Add garlic and tomatoes and sauté for another minute. Splash in wine and cook down, about 4 minutes. Break up tuna, dropping chunky flakes into the pan. Stir in olives. Add at least 1/4 cup pasta water to the sauce. When pasta is al dente (taste to be sure), use a big strainer-like spoon to transfer it to the pan. Stir to combine, and cook for a minute. Add salt to taste if needed and more pasta water if sauce is too dry. Spoon pasta with sauce into a bowl, and scatter parsley on top.
Adapted from The Pleasures of Cooking for One, by Judith Jones, copyright © 2009, with permission from the publisher, Alfred A. Knopf, a division of Random House, Inc.
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