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
Directions:
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 (6 minutes). Add escarole and cook, stirring, until wilted (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 (2 minutes). Transfer to bowls, sprinkle with the remaining 1/4 cup of Parmesan and serve. Serves 4. Enjoy!
Submitted by Diana Bogue
Contributed on: Thursday September 2nd, 2004 and modified on Friday April 7th, 2006