Whole Wheat Penne with Tuna, Capers, and Pepperoncini


I’ve been home visiting my family for the last couple of weeks so I haven’t been able to post as many new recipes as I would like because unfortunately, the grocery stores in this small town do not offer an abundant assortment of produce, meats, and seafood like the grocery stores in larger cities. For me, this is a big con of living in a small town. I guess I have been very spoiled in Austin with all of the farmer’s markets and grocery stores with fresh, organic foods. However, I still managed to cook something super simple and delicious for my family and I. No matter where you live, I think you will enjoy it too!

This recipe is perfect for this time of the year because right now it is still hot outside but we are beginning to see small transitions into Fall. Living in the South where the temperatures have been quite high all summer long, I can’t imagine eating anything hearty such as gumbo, chili, or lasagna. I came up with this recipe because I wanted to prepare something simple and pretty healthy for my family. What’s so great about this recipe is that you really don’t need to season it because the capers already bring saltiness to the dish. This is the perfect weeknight meal because it so SO fast and easy!

For this recipe you will need:

1 pound whole wheat penne

1 cup Parmesan cheese

2 Tbsp olive oil

8 ounces cremini mushrooms

2 cloves garlic, minced

1/2 cup pepperoncini, chopped

2 Tbsp capers

1 10-oz can tuna in olive oil

1/2 tsp crushed red pepper flakes

1/4 cup dry white wine

1/2 cup low-sodium chicken broth

1 cup reserved pasta water

1/2 cup fresh Italian parsley, chopped

First, bring a large pot of salted water to a boil. Cook the pasta until al dente, where it still has a little bit of a bite and isn’t completely tender. Before draining the pasta, reserve 1 cup of the cooking liquid. Next, in a large sauté pan over medium heat, add the 2 Tbsp olive oil and sauté the mushrooms until tender, about 5 minutes. Then, add the garlic and cook until fragrant, about 2 minutes. Deglaze the pan with the white wine and add the pepperoncini and capers. Simmer over medium-low heat until the wine is reduced to al sec (dry). Add the tuna and break into small, bite-size pieces with a wooden spoon. Then, add the red pepper flakes and chicken broth and bring to a simmer. Add the reserved pasta water and penne to the pan and toss everything together. The pasta water is starchy so it will bring a natural thickness to the dish. Toss with the parmesan cheese and Italian parsley.

It’s as easy as that, my friends. Bon Appetit!

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