Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves
- minced
- 14 teaspoon red pepper flakes
- 2 sweet red peppers
- roasted
- peeled and diced (may use jarred)
- 1 (28 ounce) can diced tomatoes
- 1 (7 ounce) can tuna in water
- drained
- 3 tablespoons black olives
- chopped
- 1 tablespoon capers
- drained
- 1 12 tablespoons balsamic vinegar
- 14 teaspoon black pepper
- salt
- to taste
- 1 lb dry penne pasta
- 14 cup Italian parsley
- chopped
Instructions
- Heat oil in a large, deep skillet.
- Add garlic and red pepper flakes and cook 1-2 minutes, not browning.
- Add sweet peppers, tomatoes and tuna.
- Simmer 10 minutes, until sauce thickens.
- Add olives, capers, vinegar and pepper.
- While sauce simmers, cook pasta according to package directions; drain.
- Toss pasta with the sauce and sprinkle with parsley.
- Top with croutons or parmesan cheese if desired.
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