Penne With Tuna and Red Onion

DesertRose15's Note:

This is a modified version of a Martha Stewart recipe. It is a light and tasty dish. I don't recommend adding salt to the pasta water since you will be using some of it in the sauce. The tuna and anchovies make it salty enough. Fresh Italian parsley is a must in this recipe!

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• coarse salt and pepper
• 12 ounces penne pasta (I use whole wheat)
• 2 teaspoons olive oil
• 1 large red onion , chopped
• 3 garlic cloves , minced
• 1 cup half-and-half
• 3 anchovy fillets , mashed (optional)
• 2 (6 ounce) cans tuna packed in oil , drained
• ¾ cup chopped fresh flat-leaf parsley
• 2 tablespoons capers , drained

Directions:

1. 1. In a large pot of boiling water cook pasta according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
2. 2. 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.
3. 3. Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.

Reviews

[EmJoMay]

This is one of my favorite recipes. I just knew someone had to have posted it on Zaar. :) I only change a few things: double or triple the capers, omit the anchovies, and salt the pasta water (since there are no anchovies). I agree, the parsley is a must, and the salt and pepper can make a big difference in the taste. This is quick and easy to make after a hard day at work; it's definitely made its way into our regular rotation of meals. Thanks for posting this!