February 22, 2018 by sandyaxelrod 0 Comments (Edit)
Penne with Tuna, Capers and Raisins all began years ago… long before my cookbook, Affairs to Remember, was more than a just a dream.
Penne with Tuna, Capers and Raisins
This is a dish that I made first for just my husband and I. When I described the dish to him his initial reaction was not very positive. I promised him that if he didn’t like it I would make him something else for dinner. Though he was skeptical, he turned out loving it. For months he requested it weekly! It is simple to make, inexpensive and a real crowd pleaser. And after all the years I have been making it, it is still a suppertime treat.
Recently I was sent a box of Fiber Pasta from Califooditalia to test drive and thought this would be the perfect vehicle. According to their website Fiber Pasta brand are flour-based products that are low glycemic, high in fiber, high in protein and much more. They are perfect fo diabetics/pre-diabetics, athletes and those who simply want to live a healthy life. If you’re looking for products that are both healthy and tasty, they have you covered. Great taste and texture should never have to be sacrificed. As a food distributor, they’re determined to offer a variety of products that are fulfilling, guilt-free, and accessible. Their products are made with simple ingredients that are completely natural and non-GMO. Reward yourself with delicious ingredients and meals without having to worry about your health!
Penne with Tuna, Capers and Raisins
I have to say that this was truly delicious pasta with no compromise on taste or texture!
PENNE WITH TUNA, CAPERS AND RAISINS
A luscious combination of everyday ingredients create a comforting and yummy dish!
Author: Sandy Axelrod
Yield: 8 servings
2 large carrot, cleaned and coarsely chopped
2 large shallots, coarsely chopped
5 garlic cloves, minced
1/2 cup fresh flat leaf parsley leaves and tender stems
1/3 cup capers, drained
1/3 cup pine nuts
1 teaspoon crushed red pepper flakes
kosher salt and freshly ground black pepper
1/4 cup olive oil
1 cup dry white wine
2 tins flat anchovies, drained
2 (6 or 7-ounce) cans albacore tuna, drained
1/3 cup raisins
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
2 pounds penne pasta, cooked al dente according to package directions
1/2 cup reserved pasta cooking water
Place the carrots, shallots, garlic, parsley, capers, pine nuts and crushed red pepper flakes along with a generous pinch of salt and pepper in the bowl of a food processor and process, until finely chopped. Heat the olive oil in a large heavy skillet over medium heat. Add the vegetable mixture, cover and cook until just tender stirring occasionally, about 5 minutes. Add the anchovies to the processor bowl and chop finely almost to a paste. Add the anchovies and white wine to the pan with the vegetables and cook uncovered until the wine evaporates stirring occasionally, about 6 minutes. Remove the pan from the heat and flake the tuna into the pan along with the raisins. Drain the penne, reserving about a 1/2 cup of the starchy pasta water, and add the pasta to the pan stirring to coat, completely. If the sauce seems dry, add some of the reserved pasta water, a couple tablespoons full at a time, until it’s the consistency you prefer. Transfer the contents of the pan to a large serving bowl and add the parmesan cheese, basil and oregano. Toss well and serve hot.
To serve for a party, prepare the tuna sauce to the point of adding the tuna earlier in your day. Cover and set to the side. When close to serving time, cook the pasta and follow the remaining directions.