Name: Penne with Tuna, Plum Tomatoes, and Black Olives
Yield: 1
Ingredients: Salt -; 3 oz. penne (or fusilli or shell pasta) -; 1 tbsp. olive oil -; 1 small onion or fat shallot -; 1 clove garlic -; 2 large ripe plum tomatoes -; 1 tbsp. white wine -; 2 1/2 oz. canned tuna in olive oil -; 10 Italian or Greek black olives -; 2 tbsp. chopped fresh flat-leaf parsley -

Penne with Tuna, Plum Tomatoes, and Black Olives

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Ingredients for - Penne with Tuna, Plum Tomatoes, and Black Olives

1. Salt -

2. 3 oz. penne (or fusilli or shell pasta) -

3. 1 tbsp. olive oil -

4. 1 small onion or fat shallot -

5. 1 clove garlic -

6. 2 large ripe plum tomatoes -

7. 1 tbsp. white wine -

8. 2 1/2 oz. canned tuna in olive oil -

9. 10 Italian or Greek black olives -

10. 2 tbsp. chopped fresh flat-leaf parsley -

How to cook deliciously - Penne with Tuna, Plum Tomatoes, and Black Olives

1. Stage

Bring a large pot of water with 1/2 tablespoon salt to a boil. Drop in pasta; stir it around.

2. Stage

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.