Antipasti Pasta

Name: Antipasti Pasta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons crushed red pepper; 946 milliliters small head escarole, inner leaves only, chopped; 2 larges garlic cloves, thinly sliced; 59 milliliters extra-virgin olive oil; 177 milliliters grated Parmesan cheese; 340 grams penne; 237 milliliters jarred roasted red peppers-drained and cut into strips; 170 grams Italian tuna in olive oil, drained and flaked

Antipasti Pasta might be just the main course you are searching for. This pescatarian recipe serves 4. One portion of this dish contains approximately 31g of protein, 23g of fat, and a total of 610 calories. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up pepper, penne, parmesan cheese, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

In a large pot of boiling salted water, cook the penne until al dente.

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Penne

Water

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Pot

Drain, reserving 1 cup of the cooking water.

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Water

Meanwhile, in a large skillet, heat the oil until shimmering.

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Cooking Oil

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Frying Pan

Add the red peppers, garlic and crushed red pepper and cook over moderately high heat until the peppers are softened, 6 minutes.

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Red Pepper Flakes

Red Pepper

Peppers

Garlic

Add the escarole and cook, stirring, until wilted, 3 minutes. Stir in the tuna.

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Escarole

Tuna

Add the pasta, 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.

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Parmesan

Pasta

Water

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Frying Pan

Transfer to bowls, sprinkle with the remaining 1/4 cup of Parmesan and serve.

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Parmesan

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Bowl

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Pot

Frying Pan

Bowl

Ingredients

Servings:

0teaspoons

crushed red pepper 946milliliters

small head escarole, inner leaves only, chopped 2larges

garlic cloves, thinly sliced 59milliliters

extra-virgin olive oil 177milliliters

grated Parmesan cheese 340grams

penne 237milliliters

jarred roasted red peppers-drained and cut into strips 170grams

Italian tuna in olive oil, drained and flaked

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Tenuta di Nozzole La Forra Chianti Classico Riserva. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.