March 31, 2010

Penne with Tuna and Mozzarella

1 lb. penne
1 tbsp. capers in brine or salt
2 cloves garlic
3 tbsp chopped fresh parsley
1 7 oz. can of tuna, drained
5 tbsp olive oil
salt and pepper
2/3 c. mozzarella cheese, shredded or diced

Cook pasta according to pkg. Rinse the capers well in water. Chop them with the garlic. Combine with the parsley and the tuna. Stir in the oil, and season with salt and pepper if necessary.
Drain the pasta when it is just al dente. Tip it into a large frying pan. Add tuna sauce and the diced mozzarella, and cook over moderate heat, stirring constantly until the cheese just begins to melt. Serve at once.

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