PENNE WITH TUNA AND RED ONION

Penne With Tuna and Red Onion image

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!

Provided by DesertRose15

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

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
3/4 cup chopped fresh flat-leaf parsley
2 tablespoons capers, drained

Steps:

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. 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. Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.

Nutrition Facts : Calories 397.5, Fat 12.1, SaturatedFat 4.2, Cholesterol 25.1, Sodium 309.2, Carbohydrate 50.5, Fiber 7, Sugar 1.2, Protein 22.6

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