Penne with tuna and orange

Recipe Marisa Curatolo, Photography Cory Aronec

Recipe Marisa Curatolo, Photography Cory Aronec



1 (1⁄ 2-pound) package penne

2 tablespoons olive oil

1⁄ 2 medium onion, chopped

4 cloves garlic, minced

1⁄ 4 teaspoon red pepper flakes

1 3⁄ 4 cups canned diced tomatoes

2 tablespoons capers, rinsed

1⁄ 2 cup kalamata olives, pitted and chopped

2 tablespoons grated orange zest

1⁄ 2 cup freshly squeezed orange juice

1 (6-ounce) can Italian tuna packed in oil, drained

1⁄ 4 cup freshly grated Pecorino Romano

1⁄ 4 cup chopped Italian flat-leaf parsley

Coarse salt and freshly ground pepper, to taste


In large pot of boiling, salted water, cook pasta until tender but firm, about 10 to 12 minutes. Drain and return to pot.

Meanwhile, heat olive oil in large skillet over medium heat. Add onion, garlic and red pepper flakes. Cook 3 to 4 minutes, or until onions are translucent. Stir in tomatoes, capers, olives, and orange zest. Bring mixture to boil. Lower to simmer and add orange juice. Cook 20 to 25 minutes, stirring occasionally. Add tuna and cook 3 to 4 minutes longer. Add drained pasta and cook another 2 to 4 minutes or until heated through. Sprinkle with cheese and parsley. Season with salt and pepper. Serves 4.