Penne Rigate with Olives, Roasted Peppers, and Tuna

Name: Penne Rigate with Olives, Roasted Peppers, and Tuna
Ingredients: Kosher salt; 2 Tbs. extra-virgin olive oil; 2 cloves garlic, lightly crushed; 1 cup black olives, such as Gaeta or Kalamata, or a mix of black and green, pitted and coarsely chopped; 1/2 cup diced jarred roasted red peppers; 2 Tbs. coarsely chopped sun-dried tomatoes; 1 14.5-oz. can diced tomatoes, including juice; 2 5-oz. cans tuna in olive oil, drained; 2 Tbs. finely chopped fresh flat-leaf parsley; 1 lb. dried penne rigate or other short, sturdy pasta

Penne Rigate with Olives, Roasted Peppers, and Tuna was pinched from <a href="http://www.finecooking.com/recipes/penne-rigate-olives-roasted-peppers-tuna.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

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Kosher salt

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2 Tbs. extra-virgin olive oil

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2 cloves garlic, lightly crushed

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1 cup black olives, such as Gaeta or Kalamata, or a mix of black and green, pitted and coarsely chopped

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1/2 cup diced jarred roasted red peppers

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2 Tbs. coarsely chopped sun-dried tomatoes

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1 14.5-oz. can diced tomatoes, including juice

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2 5-oz. cans tuna in olive oil, drained

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2 Tbs. finely chopped fresh flat-leaf parsley

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1 lb. dried penne rigate or other short, sturdy pasta

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