Antipasti Pasta

Recipe from Food & Wine

More From Food & Wine


Ingredients

  • 3/4 pound penne
  • 1/4 cup extra-virgin olive oil
  • 1 cup jarred roasted red peppers-drained and cut into strips
  • 2 large garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red pepper
  • 1 small head escarole, inner leaves only, chopped (4 cups)
  • One 6-ounce can Italian tuna in olive oil, drained and flaked
  • 3/4 cup grated Parmesan cheese

Preparation

  1. 1. In a large pot of boiling salted water, cook the penne until al dente. Drain, reserving 1 cup of the cooking water.
  2. 2. Meanwhile, in a large skillet, heat the oil until shimmering. Add the red peppers, garlic and crushed red pepper and cook over moderately high heat until the peppers are softened, 6 minutes. Add the escarole and cook, stirring, until wilted, 3 minutes. Stir in the tuna.
  3. 3. Add the pasta, the reserved cooking water and 1/2 cup of the Parmesan to the skillet and cook, tossing, until the liquid is nearly absorbed, 2 minutes. Transfer to bowls, sprinkle with the remaining 1/4 cup of Parmesan and serve.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Antipasti Pasta Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy