Penne con tonno e olive nere
Preparation - Easy
2 cloves garlic, peeled and thinly sliced
red hot chile pepper, to taste or hot pepper flakes (optional)
15 salt-cured black olives, (not ripe olives), stoned and chopped
1-14 oz can tomatoes, crushed or chopped
2 T flat-leaf parsley, washed and chopped fine
1/4 t oregano (rubbing the flakes with your fingers as you add releases the aroma)
1 T capers, rinsed
1-6 oz can tuna fish in water, drained and flaked
salt and freshly ground black pepper
1 lb penne
6 quarts water
In a saucepan, heat the olive oil.
Hint: to stone olives, simply press down on the olive with a pestle or a wooden spoon.