Cooking with Crosby Roamann: Penne al Tonno

Penne al Tonno -- Penne with Tuna in Red Sauce -- is the simplest and most delicious summer pasta recipe you need to have in your weekday arsenal.

Ingredients

• 1 pound dry penne
• 1/3 cup olive oil
• 1 jar of capers (2 oz) drained
• 1 jar of Tonnino yellow fin tuna in olive oil (blue label)
• 4oz pitted black or brown olives (like from the deli counter at Whole Foods) sliced in thirds
• 1 jar of premade sauce and 1 box strained tomatoes (or just use two boxes of premade pasta sauce)
• 2 teaspoons Garlic powder or granulated garlic
• 1 teaspoon Crushed red pepper flakes
• 2 teaspoons Kosher Salt
• 6 twists of freshly cracked black (or rainbow pepper)

Preparation

• Bring a pot of salted water to a boil, add the penne, and cook for 12 minutes, making sure to stir the pasta in the beginning of the boil so it doesnt stick to the bottom of the pot.
• In a large saucepan over medium high heat, add your olive oil, and when it begins to shimmer, add the capers, letting them fry for a minute.
• Add the tuna in its olive oil, and let it fry for a couple minutes. Stir.
• Add the olives, then let them fry for a couple minutes. Stir.
• Add the pasta sauce, and the box of strained tomatoes. Bring to a gentle simmer, and stir, uncovered.
• Season with garlic powder, salt, pepper, and crushed red peppers.
• The penne should be done by now, so drain it, and return the pasta to the same pot. Pour all the hot sauce over the penne and stir to incorporate.
• Enjoy -- and hey -- grab a glass of Chardonnay !!