3/4 lb. penne pasta
1/4 cup extra virgin olive oil
1 cup jarred roasted red peppers - drained and cut into strips
2 large thinly sliced garlic cloves
1/4 tsp. crushed red pepper
1 small head escarole, inner leaves only, chopped (4 cups)
one six-oz. can Italian tuna in olive oil, drained and flaked
3/4 cup grated Parmesan cheese
A different twist on antipasto.
Yield: 4 servings
In a large pot of boiling salted water, cook the penne until al dente.
Drain, reserving 1 cup 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 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 of Parmesan and serve.
Submitted by Diana Bogue Contributed on: and modified on Sunday March 13th, 2011