Baglio Della Luna Marinara

Baglio Della Luna Marinara

Salt and freshly ground black pepper, to taste
1 lb penne
3 Tbsp extra-virgin olive oil (evoo)(3 times around the pan)
4 cloves garlic, minced
3 pinches crushed red pepper
2 cans (6 ounces each) Italian tun in oil, drained or 2 cans (6 oz each) Albacore tuna, drained
1 cup dry red wine (a few good glugs)
1 can (14 ounces) diced tomatoes
1 can (14 ounces) crushed tomatoes
16 to 20 oil-cured black olives, pitted and coarsely chopped
2 Tbsp capers, smashed with flat of knife
A handful fresh flat-leaf parsley, chopped

Put a large pot of water over high heat for the pasta. When water boils, add salt and penne. Cook according to package directions, until al dente. Drain.

In a deep skillet, heat evoo, garlic, and crushed red pepper over medium heat until garlic sizzles. Add tuna and saute 1 to 2 minutes. Add wine, bring to a boil, and reduce liquid by half. Add crushed tomatoes, olives, capers, parsley, and a few grinds of black pepper. Bring to a bubble, reduce heat, and simmer 10 minutes.

Toss pasta in two-thirds of sauce and transfer to platter. Serve with remaining sauce for passing, along with salad and bread.

From Rachael Ray. As far as fishy meals go, this one wasn't half bad. John loved it and I can tolerate it!