Italian Appetizer Recipes

3/4 lb. (0.3 kg) penne pasta
1/4 cup (59 ml) extra virgin olive oil
1 cup (0.2 L) jarred roasted red peppers - drained and cut into strips
2 large thinly sliced garlic cloves
1/4 tsp. (1 ml) crushed red pepper
1 small head escarole, inner leaves only, chopped (4 cups (0.9 L))
one six-oz. can Italian tuna in olive oil, drained and flaked
3/4 cup (178 ml) grated Parmesan cheese

A different twist on antipasto.

Yield: Serves 4

In a large pot of boiling salted water, cook the penne until al dente.

Drain, reserving 1 cup (0.2 L) of the cooking water.

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 peppers are softened, about 5 minutes. Add escarole and cook, stirring, until wilted, about 3 minutes. Stir in the tuna.

Add the penne, the reserved cooking water and 1/2 cup (119 ml) of the Parmesan to the skillet and cook, tossing, until the liquid is nearly absorbed, about 2 minutes.

Transfer to individual bowls, sprinkle with the remaining 1/4 cup (59 ml) of Parmesan and serve.

Enjoy!

Submitted by Diana Bogue
Contributed on: Thursday September 2nd, 2004 and modified on Thursday April 29th, 2010