PENNA WITH TUNA AND OLIVES FOR I PERSON
How to make PENNA WITH TUNA AND OLIVES FOR I PERSON
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- Penne with Tuna, Plum Tomatoes, and Black Olives
- Recipe created by Judith Jones
- 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.
- Servings: Serves 1
- Ingredients
- •Salt
- •3 ounces penne (or fusilli or shell pasta)
- •1 Tbsp. olive oil
- •1 small onion or fat shallot , thinly sliced (about 1/4 cup)
- •1 clove garlic , peeled and thinly sliced
- •2 large, ripe plum tomatoes (about 7 ounces), cut into rough chunks
- •1 Tbsp. white wine
- •2 1/2 to 3 ounces canned tuna in olive oil
- •10 Italian or Greek black olives , pitted and quartered
- •2 Tbsp. chopped fresh flat-leaf parsley
- 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.
- From the October 2009 issue of O, The Oprah Magazine
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- Fresh Pasta Dishes for Spring and Summer
- No matter which shape you prefer, mixing pasta and fresh, seasonal vegetables makes for a healthy, delicious meal every time.
- Penne with Tuna, Plum Tomatoes and Black Olives
- Recipe created by Judith Jones
- of 31
- Penne with Tuna, Plum Tomatoes and Black Olives Recipe
- Common kitchen staples take on a Mediterranean flair when tossed together in this penne pasta dish with tuna, plum tomatoes and black olives.
- Get the recipe for Penne with Tuna, Plum Tomatoes and Black Olives
- This recipe is one of Judith Jones' meals for one
- PREVIOUS | NEXT
- Published 04/18/2011
- Minute Prep Spinach-Cheese Balls
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- Pasta Shapes We've Never Seen Before
- Step away from the spaghetti and check out these gorgeous varieties, guaranteed to add something special to your favorite sauces.
- By Lynn Andriani
- Galletti pasta
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- of 7
- Looking at Pasta in a Whole New Way
- There are hundreds of different types of pasta available, yet we always find ourselves reaching for the familiar bow ties, ziti or linguine. And while we'd never abandon those old standbys, a new book, Pasta by Design, by architect George L. Legendre (who shares an office with a pasta-loving Italian), makes a convincing-and beautiful-case for trying something new the next time we make macaroni and cheese (like galletti, pictured here). Legendre examines more than 90 forms of the beloved carb from a design standpoint and a culinary view, noting the mathematical formulas behind each shape and explaining why one variety is perfect for a brothy soup while another is just the thing for a meaty Bolognese. Here are six we can't wait to try (and where to find them if your grocery doesn't keep them in stock).
- PREVIOUS | NEXT
- Published 10/31/2011
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- Things We Didn't Know About Pasta
- From fresh vs. dried to matching shapes with sauces, a beautiful new book tells you how to make the most delicious bowl of pasta.
- By Lynn Andriani
- Mafalde
- Photo: France Ruffenach
- of 4
- Fresh Pasta Is Not Always Better Than Dried
- "There is nothing like fresh, homemade pasta," Domenica Marchetti, author of The Glorious Pasta of Italy, says, "but I won't say one is better than the other." Many supermarkets now carry artisan boxed pastas. They're a little more expensive, but they're still comparatively cheap, and since they are cut with bronze dies (instead of Teflon dies, which some lower-quality commercial brands use), they have a rougher surface to which sauce clings well (like mafalde, which is a natural for a roasted-tomato sauce). Cheaper brands also cook less evenly and can turn mushy before they're cooked all the way through.
- Get the recipe: Mafalde with Roasted Tomatoes, Robiola and Crushed Fennel Seeds
- PREVIOUS | NEXT
- Published 07/25/2011
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- The One Dinner Recipe Even People Who Hate to Cook Will Love
- It's fast, easy and doesn't involve chopping 50 ingredients. Oh, and it tastes. So. Good.
- By Lynn Andriani
- Photo: Rachel Roddy
- Reluctant cooks (and just about everybody is one at some point) usually have a few criteria that knock many recipes out of the running. If a dish requires too much chopping, or multiple pans, it's out. Same goes for recipes that make a mess (e.g., from pureeing or oil splattering). Seasonal meals are too dependent on specific ingredients. And anything that can go from perfect to overcooked in a matter of moments (pork chops, we're looking at you) isn't ideal, either.
- But then there's this recipe from Rachel Roddy, a food writer living in Rome whose new book, My Kitchen in Rome, brims with no-nonsense dinners, most of which are unfussy and straightforward. Few, however, are as breezy and laid-back as this comforting pasta.
- It's a much-loved vegetarian dish in Rome, and is often made with Romanesco cauliflower, a lime-green vegetable that sort of resembles a cross between cauliflower and broccoli. But you can use any of the aforementioned vegetables here, which is one reason we love this dish-it's flexible and delicious even when made with the more unglamorous, quotidian items of the produce aisle. Moreover, when it comes to the cooking, you're supposed to boil the broccoli until it's soft. "None of this al dente business," Roddy writes.
- Once you've simmered the florets until they're tender (it can take about eight minutes), you'll get to the second part of this recipe, which will be music to your ears if pesky dirty dishes are one of the reasons you detest cooking. Scoop the florets out of the water, using a slotted spoon; then, boil the pasta using the same veggie-infused water. Penne and rigatoni work well; you can also use orecchiette or cavatelli.
- While the pasta bubbles away, you cook a couple of garlic cloves that you've crushed with the side of a knife in an olive oil-coated frying pan. When they're golden and fragrant, you spoon the cloves out and add the boiled broccoli (or cauliflower). Using the back of a wooden spoon, you gently mash the florets so they break up. Then, once the pasta is cooked to your liking, lift it out of the water, carrying a bit of that starchy liquid with it, and add it to the frying pan. Grated Parmesan or pecorino is the only other thing you need here; the cheese melts and turns into a salty, savory sauce.
- Six ingredients, less than 30 minutes and minimal chopping (plus, absolutely no slicing or dicing)-for a wonderfully filling, completely from-scratch supper? Sign us up.
- Get the recipe: Pasta e Broccoli (Pasta and Broccoli)
- Published 02/26/2016
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- Penne with Tuna, Plum Tomatoes, and Black Olives
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-
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- ADVERTISEMENT
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- Penne with Tuna, Plum Tomatoes, and Black Olives
- Recipe created by Judith Jones
- 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.
- Servings: Serves 1
- Ingredients
- •Salt
- •3 ounces penne (or fusilli or shell pasta)
- •1 Tbsp. olive oil
- •1 small onion or fat shallot , thinly sliced (about 1/4 cup)
- •1 clove garlic , peeled and thinly sliced
- •2 large, ripe plum tomatoes (about 7 ounces), cut into rough chunks
- •1 Tbsp. white wine
- •2 1/2 to 3 ounces canned tuna in olive oil
- •10 Italian or Greek black olives , pitted and quartered
- •2 Tbsp. chopped fresh flat-leaf parsley
- 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.
- From the October 2009 issue of O, The Oprah Magazine
- Delicious Ways to Transform a Box of Yellow Cake Mix
- Smothered Chicken Queso Casserole
- Easy Weeknight Casseroles That'll Impress
- Simple, So-Good Dinners to Make Now
- NEXT STORY
- Next Story
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- Mouthwatering Meals That Can Last All Week
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- Dr. Oz's 6 Favorite Green Teas
- Fruits and Vegetables That Reverse the Signs of Aging
- Meals You Can Make in a Brownie Pan
- The Fastest Buffet Known to Man
- ADVERTISEMENT
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-
-
-
-
-
-
- Fresh Pasta Dishes for Spring and Summer
- No matter which shape you prefer, mixing pasta and fresh, seasonal vegetables makes for a healthy, delicious meal every time.
- Penne with Tuna, Plum Tomatoes and Black Olives
- Recipe created by Judith Jones
- of 31
- Penne with Tuna, Plum Tomatoes and Black Olives Recipe
- Common kitchen staples take on a Mediterranean flair when tossed together in this penne pasta dish with tuna, plum tomatoes and black olives.
- Get the recipe for Penne with Tuna, Plum Tomatoes and Black Olives
- This recipe is one of Judith Jones' meals for one
- PREVIOUS | NEXT
- Published 04/18/2011
- Minute Prep Spinach-Cheese Balls
- Easy Beef Enchiladas
- Garlic Butter and Rosemary Pan-Roasted Chicken
- Savvy Ways to Use Ground Beef
- NEXT STORY
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- What's in Season This Spring
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- Favorite Childhood Meals with Adult Twists
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- ADVERTISEMENT
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-
-
-
-
-
-
- Pasta Shapes We've Never Seen Before
- Step away from the spaghetti and check out these gorgeous varieties, guaranteed to add something special to your favorite sauces.
- By Lynn Andriani
- Galletti pasta
- Photo: Stefano Graziani
- of 7
- Looking at Pasta in a Whole New Way
- There are hundreds of different types of pasta available, yet we always find ourselves reaching for the familiar bow ties, ziti or linguine. And while we'd never abandon those old standbys, a new book, Pasta by Design, by architect George L. Legendre (who shares an office with a pasta-loving Italian), makes a convincing-and beautiful-case for trying something new the next time we make macaroni and cheese (like galletti, pictured here). Legendre examines more than 90 forms of the beloved carb from a design standpoint and a culinary view, noting the mathematical formulas behind each shape and explaining why one variety is perfect for a brothy soup while another is just the thing for a meaty Bolognese. Here are six we can't wait to try (and where to find them if your grocery doesn't keep them in stock).
- PREVIOUS | NEXT
- Published 10/31/2011
- Delicious Reasons to Love Cheesecake
- Heavenly Lemon-Cream Cheese Coffee Cake
- Delicious Ways With Shepherd's Pie
- Sheet-Pan Dinners To Make Your Life Easier
- NEXT STORY
- Next Story
- Comment
- LONG FORM
- ONE WORD
- Login
- Write a comment
- Comments
- ADVERTISEMENT
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- Fresh Pasta Dishes for Spring and Summer
- Fresh Pasta Dishes for Spring and Summer
- Cooking Techniques to Master...from the Masters
- Cooking Techniques to Master...from the Masters
- The One Dinner Recipe Even People Who Hate to Cook Will Love
- The One Dinner Recipe Even People Who Hate to Cook Will Love
- Things We Didn't Know About Pasta
- Things We Didn't Know About Pasta
- Fresh Pasta Dishes for Spring and Summer
- Fresh Pasta Dishes for Spring and Summer
- ADVERTISEMENT
- ADVERTISEMENT
- ADVERTISEMENT
-
-
-
-
-
-
- Things We Didn't Know About Pasta
- From fresh vs. dried to matching shapes with sauces, a beautiful new book tells you how to make the most delicious bowl of pasta.
- By Lynn Andriani
- Mafalde
- Photo: France Ruffenach
- of 4
- Fresh Pasta Is Not Always Better Than Dried
- "There is nothing like fresh, homemade pasta," Domenica Marchetti, author of The Glorious Pasta of Italy, says, "but I won't say one is better than the other." Many supermarkets now carry artisan boxed pastas. They're a little more expensive, but they're still comparatively cheap, and since they are cut with bronze dies (instead of Teflon dies, which some lower-quality commercial brands use), they have a rougher surface to which sauce clings well (like mafalde, which is a natural for a roasted-tomato sauce). Cheaper brands also cook less evenly and can turn mushy before they're cooked all the way through.
- Get the recipe: Mafalde with Roasted Tomatoes, Robiola and Crushed Fennel Seeds
- PREVIOUS | NEXT
- Published 07/25/2011
- Skinny Breakfast Ideas That Won't Pack on the Pounds
- Chicken Cordon Bleu Casserole
- Breakfasts for Mornings On-the-Run
- Cheesecake-Swirled Carrot Cake Bundt
- NEXT STORY
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- Fresh Pasta Dishes for Spring and Summer
- Fresh Pasta Dishes for Spring and Summer
- Pasta Shapes We've Never Seen Before
- Pasta Shapes We've Never Seen Before
- The One Dinner Recipe Even People Who Hate to Cook Will Love
- The One Dinner Recipe Even People Who Hate to Cook Will Love
- Fresh Pasta Dishes for Spring and Summer
- Fresh Pasta Dishes for Spring and Summer
- ADVERTISEMENT
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-
-
-
-
-
-
- The One Dinner Recipe Even People Who Hate to Cook Will Love
- It's fast, easy and doesn't involve chopping 50 ingredients. Oh, and it tastes. So. Good.
- By Lynn Andriani
- Photo: Rachel Roddy
- Reluctant cooks (and just about everybody is one at some point) usually have a few criteria that knock many recipes out of the running. If a dish requires too much chopping, or multiple pans, it's out. Same goes for recipes that make a mess (e.g., from pureeing or oil splattering). Seasonal meals are too dependent on specific ingredients. And anything that can go from perfect to overcooked in a matter of moments (pork chops, we're looking at you) isn't ideal, either.
- But then there's this recipe from Rachel Roddy, a food writer living in Rome whose new book, My Kitchen in Rome, brims with no-nonsense dinners, most of which are unfussy and straightforward. Few, however, are as breezy and laid-back as this comforting pasta.
- It's a much-loved vegetarian dish in Rome, and is often made with Romanesco cauliflower, a lime-green vegetable that sort of resembles a cross between cauliflower and broccoli. But you can use any of the aforementioned vegetables here, which is one reason we love this dish-it's flexible and delicious even when made with the more unglamorous, quotidian items of the produce aisle. Moreover, when it comes to the cooking, you're supposed to boil the broccoli until it's soft. "None of this al dente business," Roddy writes.
- Once you've simmered the florets until they're tender (it can take about eight minutes), you'll get to the second part of this recipe, which will be music to your ears if pesky dirty dishes are one of the reasons you detest cooking. Scoop the florets out of the water, using a slotted spoon; then, boil the pasta using the same veggie-infused water. Penne and rigatoni work well; you can also use orecchiette or cavatelli.
- While the pasta bubbles away, you cook a couple of garlic cloves that you've crushed with the side of a knife in an olive oil-coated frying pan. When they're golden and fragrant, you spoon the cloves out and add the boiled broccoli (or cauliflower). Using the back of a wooden spoon, you gently mash the florets so they break up. Then, once the pasta is cooked to your liking, lift it out of the water, carrying a bit of that starchy liquid with it, and add it to the frying pan. Grated Parmesan or pecorino is the only other thing you need here; the cheese melts and turns into a salty, savory sauce.
- Six ingredients, less than 30 minutes and minimal chopping (plus, absolutely no slicing or dicing)-for a wonderfully filling, completely from-scratch supper? Sign us up.
- Get the recipe: Pasta e Broccoli (Pasta and Broccoli)
- Published 02/26/2016
- Layered Salad Cups: The Anything-But-Sad Desk Lunch
- Decadent Casseroles For a Weeknight Warmup
- The Perfect Twist on a Slow-Cooker Chicken Classic
- Reasons to Keep Your Slow Cooker Out This Spring
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- Fresh Pasta Dishes for Spring and Summer
- Fresh Pasta Dishes for Spring and Summer
- Pasta Shapes We've Never Seen Before
- Pasta Shapes We've Never Seen Before
- Things We Didn't Know About Pasta
- Things We Didn't Know About Pasta
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- Pasta Shapes We've Never Seen Before
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- Things We Didn't Know About Pasta
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