Penne With Carrot & Caper Sauce
- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
1 pasta dish
- Serves:
- 4
ingredients
- 12 ounces penne or 12 ounces ziti pasta
- 3⁄4 cup coarsely chopped carrot
- 3⁄4 cup coarsely chopped celery
- 1⁄3 cup coarsely chopped shallot
- 1⁄2 cup fresh parsley
- 3 tablespoons drained capers
- 3 tablespoons golden raisins
- 3 3 tablespoons almonds or 3 tablespoons walnuts
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 cup extra virgin olive oil
- 1⁄2 cup dry white wine
- 1 (6 ounce) can solid white tuna, undrained
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1⁄4 cup grated parmesan cheese, plus
- 2⁄3 cup grated parmesan cheese, divided
directions
- Bring water to a boil in a large saucepan. Add penne or ziti and cook until just tender but firm; drain.
- Meanwhile, place carrots, celery, shallots, parsley, capers, golden raisin, pinenuts and red pepper in food processor. Process until finely chopped.
- Heat olive oil in large skillet over medium heat. Add vegetable mixture; cover and cook for about 10 minutes, stir occasionally.
- Add white wine, cook and cover for 5 minutes.
- Stir undrained tuna, basil oregano and 1/4 cup parmesan cheese into vegetable mixture in skillet, flaking tuna into small pieces.
- Bring tuna mixture to a simmer. Add pasta and remaining 2/3 cup Parmesan cheese. Toss until heated through.
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