Antipasti Pasta

Italian Appetizer Recipes

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. Enjoy!

Submitted by Diana Bogue
Contributed on: Thursday September 2nd, 2004 and modified on Sunday March 13th, 2011