Penne pasta with tuna and poached Romano

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 1108, total fat 81 G., saturated fats 11 G., proteins 15 G., carbohydrates 77 G., fiber 6 G., cholesterol 0 mg, sodium 837 mg, sugar 6 G.

If canned tuna is your main ingredient today, make it into an elegant dinner that's even perfect for serving to guests. It's a great alternative to tuna salad (goodbye mayo!), and the pasta is light and delicious, topped with a crispy homemade breadcrumb topping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

400 g canned tuna
6 slices stale white sandwich bread, crusts removed
1/3 cup olive oil
4 cloves of garlic
Red pepper flakes
2 cups grape tomatoes, halved
2 tbsp capers in brine
1 cup dry white wine
2 romaine lettuce hearts, chopped
450 g penne rigate pasta

Ingredient Substitution Suggestions

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Recipes with similar ingredients: penne pasta, tuna, grape tomatoes, capers, romaine lettuce, breadcrumbs

Cooking the dish according to the recipe:

Preheat oven to 175°C with a rack in the middle position.
Drain the tuna, setting aside 1/3 cup of oil. If you don't have enough oil from the tuna, add enough extra virgin olive oil to make up 1/3 cup.

Tear the bread slices into large pieces and place in the bowl of a food processor. Process until fine crumbs form, about 2 cups. Place the crumbs on a baking sheet and toss with the tuna oil. Season generously with salt. Bake until light golden brown, 10-12 minutes, gently stirring the breadcrumbs occasionally. Cool slightly on a wire rack, then break up any large clumps with your hands.
Meanwhile, bring a large saucepan of water to a boil and add salt (it should taste like sea water).
While the water is boiling, prepare the pasta sauce. Heat the olive oil in a large, straight-sided skillet over medium heat. Add the garlic and a generous pinch of red pepper flakes. Cook until the garlic softens and begins to darken slightly, 2-3 minutes.
Add the grape tomatoes, capers, and white wine. Increase the heat to medium-high and cook until the tomatoes begin to soften and the liquid has reduced by half, 4-6 minutes. Add the romaine lettuce and tuna. Season generously with salt and cook, stirring occasionally, until the lettuce is completely wilted and the tuna is heated through, 3-5 minutes. Turn off the heat.
Cook the pasta in salted boiling water until al dente. Discard 0.5 cups of the cooking water, then drain the pasta in a colander.
Combine the pasta in a large bowl with the tuna sauce. If desired, add some of the pasta cooking water to thin the sauce. Season with salt and pepper to taste. Divide the pasta among 4-6 plates, sprinkle with toasted breadcrumbs, and drizzle with olive oil.

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