Antipasti Pasta

Name: Antipasti Pasta
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

8 ingredients

3 steps

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

Directions

1

In a large pot of boiling salted water, cook the penne until al dente. Drain, reserving 1 cup of the cooking water.
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

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.