Penne Rigate Con Tonno Pomodorini Olive e Capperi

Enjoy a taste of Italy with Penne Rigate Con Tonno Pomodorini Olive e Capperi—a delightful pasta dish that combines the robust flavors of cherry tomatoes, tuna, capers, and olives, all sautéed in fragrant garlic-infused olive oil.

This recipe offers a harmonious blend of Mediterranean ingredients, creating a savory sauce that perfectly coats al dente penne rigate. Ideal for a quick and flavorful meal, it captures the essence of Italian cuisine with every bite.

Penne Rigate Con Tonno Pomodorini Olive e Capperi

Ingredients:

300 g penne rigate

15 Pachino tomatoes

150 g tuna in oil

2 teaspoons capers in oil

40 g pitted black olives

extra virgin olive oil

1 clove garlic

Instructions:

Boil the water for the pasta.

Add salt and throw in the penne.

In the meantime, heat a drizzle of oil in a pan, cut the garlic clove in half, remove the core and heat it with the oil, being careful not to burn it.

Cut the cherry tomatoes in half and add them to the pan.

Also add the drained tuna, the capers and the whole olives.

Sauté with half a ladle of the pasta cooking water and remove the garlic.

When the pasta is ready, drain it and sauté it in the pan with the sauce.

Notes:

Use Quality Ingredients: Since this dish relies on a few key ingredients, using good-quality tuna, cherry tomatoes, capers, olives, and extra virgin olive oil will significantly enhance the flavor.

Preparation Timing: Start boiling the water for the pasta before you begin preparing the sauce. This ensures that everything is ready to combine when the pasta is cooked.

Doneness of Pasta: Cook the penne rigate al dente, meaning it should be tender yet firm to the bite. This texture holds up better when combined with the sauce.

Sautéing Technique: When sautéing the garlic in oil, be vigilant to prevent it from burning. Remove the garlic once it becomes fragrant to avoid bitterness.

Adjusting Sauce Consistency: Use pasta cooking water judiciously. Add it gradually to the sauce while sautéing to achieve the desired consistency—neither too dry nor too watery.

Flavor Balancing: Taste the sauce before adding the pasta. Adjust seasoning with salt and pepper if necessary. You can also add a splash of lemon juice or a pinch of red pepper flakes for a hint of brightness or spice.

Garnishing: Consider garnishing with fresh herbs like parsley or basil for a burst of freshness and color.

Storage and Reheating: This dish is best served fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water to refresh the sauce.

Variations: Feel free to customize the recipe by adding ingredients like cherry tomatoes, spinach, or a splash of white wine for added depth of flavor.

Enjoy Fresh: Serve the Penne Rigate Con Tonno Pomodorini Olive e Capperi immediately after tossing with the sauce for the best texture and flavor experience.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta?

Yes, you can use other types of pasta like spaghetti, linguine, or fusilli.

Adjust cooking times according to the pasta’s package instructions.

Can I use fresh tuna instead of tuna in oil?

Yes, you can use fresh tuna.

Simply cook it separately and flake it into the sauce during the final sautéing step.

What are Pachino tomatoes?

Pachino tomatoes are a variety of cherry tomatoes known for their sweetness and firm texture.

If unavailable, you can use other cherry tomato varieties.

Can I use capers and olives in brine instead of oil?

Yes, you can use capers and olives in brine.

Rinse them well before using to reduce the saltiness.

How can I make this dish vegetarian?

Omit the tuna and increase the amount of vegetables like cherry tomatoes, olives, and capers.

You can also add diced bell peppers or zucchini for additional flavor.

How do I adjust the seasoning of the dish?

Taste the dish before serving and adjust seasoning with salt and pepper as needed.

You can also add a splash of lemon juice or a pinch of red pepper flakes for extra flavor.

Can I prepare this dish ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days.

Reheat gently on the stove and toss with freshly cooked pasta before serving.

What is the purpose of sautéing the garlic clove?

Sautéing the garlic clove in oil infuses the dish with a subtle garlic flavor.

Be sure to remove it once it becomes fragrant to avoid bitterness.

How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently on the stove with a splash of water to refresh the sauce.

Can I freeze this dish?

It’s not recommended to freeze this dish due to the texture changes that occur with pasta and the ingredients in the sauce.

It’s best enjoyed fresh.