Penne with Tuna and Wilted Romaine

Penne with Tuna and Wilted Romaine
Penne with Tunan and Wilted Romaine is a dairy free and pescatarian main course. This recipe serves 6. One serving contains 641 calories, 33g of protein, and 20g of fat. From preparation to the plate, this recipe takes around 40 minutes. A mixture of capers, olive oil, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

1
Preheat the oven to 350 degrees F with a rack set on the middle shelf.
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2
Drain the tuna, reserving the oil, about 1/3 cup. If you do not have 1/3 cup oil from the tuna, add enough extra-virgin olive oil to yield 1/3 cup.
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Extra Virgin Olive OilExtra Virgin Olive Oil
TunaTuna
Cooking OilCooking Oil
3
Use your hands to tear the bread slices into large pieces and put in the bowl of a food processor. Pulse until only fine crumbs remain, about 2 cups.
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BreadBread
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Food ProcessorFood Processor
BowlBowl
4
Place the breadcrumbs on a baking sheet and toss with the reserved tuna oil. Season liberally with salt.
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BreadcrumbsBreadcrumbs
SaltSalt
TunaTuna
Cooking OilCooking Oil
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Baking SheetBaking Sheet
5
Bake until light golden brown and crispy, 10 to 12 minutes, gently tossing the crumbs occasionally. Cool slightly on a cooling rack, and then use your hands to break up any large chunks.
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OvenOven
6
Meanwhile, bring a large stockpot of salted water to a boil (it should taste like sea water).
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WaterWater
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PotPot
7
While the water is coming to a boil, make the pasta sauce.
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Pasta SaucePasta Sauce
WaterWater
8
Heat the olive oil in a large, straight-sided skillet over medium heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
9
Add the garlic and a large pinch of crushed red pepper flakes. Cook until the garlic softens and starts to lightly brown, 2 to 3 minutes.
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Red Pepper FlakesRed Pepper Flakes
GarlicGarlic
10
Add the grape tomatoes, capers and white wine. Increase the heat to medium-high and cook until the tomatoes start to soften and the wine is reduced by half, 4 to 6 minutes.
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Grape TomatoGrape Tomato
White WineWhite Wine
TomatoTomato
CapersCapers
WineWine
11
Add the romaine and drained tuna. Season liberally with salt and cook until the romaine is completely wilted and the tuna is heated through, 3 to 5 minutes, stirring occasionally. Turn off the heat.
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RomaineRomaine
SaltSalt
TunaTuna
12
Cook the pasta in the salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water, and then drain the pasta.
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PastaPasta
WaterWater
13
Toss the pasta with the tuna sauce in a large mixing bowl. Use as little or as much of the reserved pasta water to loosen the sauce to your taste. Season with additional salt and crushed red pepper flakes if needed.
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Red Pepper FlakesRed Pepper Flakes
WaterWater
PastaPasta
SauceSauce
SaltSalt
TunaTuna
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14
To serve, divide the pasta among 4 to 6 plates, top with the toasted breadcrumbs and drizzle with additional olive oil.
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BreadcrumbsBreadcrumbs
Olive OilOlive Oil
PastaPasta
DifficultyHard
Ready In40 m.
Servings6
Health Score45
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