I made this pasta dish one night after reading an article about how Americans include an alarmingly low amount of fish in their diet. I love seafood, but it's expensive, temperamental, and often time-consuming to prepare. Luckily this recipe is none of those things. Canned tuna–in oil or moistened with some in your own kitchen–is transformed in a sauce made sweet by onions and salty by olives. This is truly one of my favorite dishes–especially because it's so easy to prepare considering its wow factor when finished.
2 lbs penne pasta
2 Tbsp. olive oil
1 large onion, thinly sliced (about 1 cup)
8 cloves garlic, peeled and thinly sliced
2 cans of diced tomatoes
1 tablespoon of brown sugar
3/4 tsp. black pepper
1 tsp. garlic powder
1/2 cup white wine
3 cans of tuna in oil (or, mixed with about 4 Tbsp. olive oil), seasoned with black pepper and garlic powder to taste
1 jar Kalamata black olives, pitted and quartered
2 Tbsp. chopped flat-leaf parsley
1. Bring a large pot of water to a boil. Cook pasta until al dente and drain.
2. Meanwhile, heat olive oil in a medium skillet over medium-low heat; sauté onion 4 minutes until limp.
3. Add tomatoes, garlic, brown sugar, black pepper, and garlic powder and sauté for another minute.
4. Add wine and boil until reduced, about 5 minutes.
5. Break up tuna, dropping flakes into pan. Stir in olives and parsely.
6. Stir pasta and sauce to combine and season to taste.