Pasta With Tuna Tomato Green Olives

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Terrific recipe from fine cooking. Basically everything can be found in the pantry, so easy and quick for a weeknight meal.

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Steps

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Bring a large pot of salted water to a boil over high heat.

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Heat 3 tbs.

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Of the olive oil in a 12-inch skillet over moderate heat.

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Add the garlic , chile flakes , and 2 tbs.

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Of the parsley and saut briefly to release the fragrance of the seasonings.

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Add the tomatoes and fennel seed.

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Bring to a simmer , adjust the heat to maintain the simmer , and cook , stirring occasionally , until the sauce is thick and well blended , about 10 minute.

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Stir in the minced tuna and then the olives.

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Season with salt and remove from the heat while you cook the pasta.

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Cook the pasta in rapidly boiling water.

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When the pasta is a few minutes away from being finished , return the tomato sauce to moderate heat and add enough of the hot pasta water -- about 2 / 3 cup -- to thin the sauce to a nice consistency.

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Keep the sauce warm over low heat.

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When the pasta is about 1 minute shy of al dente , scoop out and set aside 1 / 2 cup of the pasta cooking water and then drain the pasta.

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Return the pasta .

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Ingredients

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extra virgin olive oil, garlic cloves, hot red chili pepper flakes, fresh flat-leaf parsley, tomatoes with juice, fennel seed, tuna in olive oil, green olives, salt, dry penne pasta