Penne Rigate with Olives, Roasted Peppers, and Tuna

Penne Rigate with Olives, Roasted Peppers, and Tuna
Photo by Scott Phillips


  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • ½ cup diced jarred roasted red peppers
  • 2 Tbs. coarsely chopped sun-dried tomatoes
  • 1 lb. dried penne rigate or other short, sturdy pasta
  • 1 cup black olives, such as Gaeta or Kalamata, or a mix of black and green, pitted and coarsely chopped
  • 1 14.5-oz. can diced tomatoes, including juice
  • 2 5-oz. cans tuna in olive oil, drained
  • + 3 more ingredients
    • Kosher salt
    • 2 Tbs. extra-virgin olive oil
    • 2 cloves garlic, lightly crushed

Bring a 6- to 8-quart pot of well-salted water to a boil over high heat. Heat the oil and garlic in a 12-inch skillet over medium-low heat. Cook for 2 minutes, pressing on the garlic with a fork to release its fragrance; don’t let it brown. Stir in the olives, peppers, and sun-dried tomatoes an...

View full recipe at Fine Cooking


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