Sometimes the name of a recipe basically tells me what is in the dish and sometimes the name has me wondering where in the world did this name come from. The name of this dish has left me wondering. I am not sure why it is pirate pasta, but what I do know is that it is really delicious and does not take a long time to get ready.
1 pound penne pasta
1 cup grated Parmesan and Romano Cheese, divided
1/4 cup olive oil
8 ounces white mushrooms, sliced
2 cloves garlic, peeled and left whole
1/2 teaspoon ground black pepper, divided
1/3 cup sliced green olives
1/4 cup no salt added tomato paste
1/2 teaspoon crushed red pepper
14 ounces tuna fish, drained
1/2 cup low sodium chicken broth
1/2 cup fresh basil, chopped
In a large pot cook pasta according to package directions. Reserve about 1 cup of the pasta cooking water, then drain the pasta. Place the pasta in a large bowl and toss with 1/2 cup of grated cheese.
In a medium skillet, over medium high heat, heat the olive oil. Add in the mushrooms, whole garlic cloves, and 1/4 teaspoon black pepper. Cook until the mushrooms begin to brown, about 4-6 minutes, stirring frequently. Add in the olives, tomato paste, remaining 1/4 teaspoon black pepper and tuna fish. Using a spoon, break up the tuna fish a bit. Add in the chicken broth and bring to a boil.
When mixture comes to a boil remove from the heat. Remove the garlic cloves and discard. Pour tuna mixture over the pasta and add remaining 1/2 cup grated cheese and basil. Toss everything together and add some reserved pasta cooking water to loosen the sauce, if desired. Season with additional black pepper, to taste.
Total Fat: 18.1g
Total Carbs: 60g
Dietary Fiber: 3.7g
Vitamin A: 9%
Vitamin C: 6.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Food Network/Giada De Laurentiis.