Tonno Rossa (Tuna Pink Sauce)

This is a good pasta dish that is easy, and very tasty.  Trick is, it only takes about as long to make as it takes to boil water and your pasta.  

Ingredients:

1 5oz can of Tuna

1 12 oz can of whole peeled tomatoes (pour into a bowl, and your hands to squish them up, it's fun!)

1/2 cup cream

1 tblsp capers

1 clove garlic chopped

1 tblsp olive oil

1/4 tsp crushed red pepper

1 box of penne pasta 

Start your water boiling (don't forget to salt the water, in fact it was in Ascoli that I learned both to salt the water, and that I didn't speak Italian as well as I thought. Ask me sometime that's a funny story).  In a saucepan, start the oil on medium heat.  Brown the garlic and the red pepper, being sure not to burn it.  Add the capers and tuna and simmer for about 2 minutes. When your water begins to boil add the pasta. To your sauce, add the tomatoes and cream.  Let cook on low heat for 8-10 minutes.  Take the pasta out of the water about 2 minutes shy of the suggested cook-time strain, then add to the saucepan with the sauce for the remaining 2 minutes.  (Hint: if the sauce looks to have fully or mostly absorbed into the pasta, you can add a ladle or two of the starchy pasta water into the sauce)

Serve it with some grated parmeggiano and eat up.  Buon Appetito, ci vorebbe!