Penne con Tonno e Mozzarella

What I love most about this dish is that it has a chewy, rewarding texture and is really full of flavor. You'll love the melted mozzarella with the tuna.



  1. Chop finely 10-15 large, fresh basil leaves
  2. Chop 2-5 garlic cloves (or more if you like)
  3. Open 2 cans of tuna with the lid still attached (keeps the tuna from falling out) and pour out all the oil/water
  4. Break the tuna into small pieces using a wooden spoon or knife
  5. Drain 3 tablespoons of capers
  6. Chop about 1 pound or less of Mozzarella cheese into small cubes
  7. For extra color chop very finely 1 or 2 chopped roasted pimientos (optional, highly recommended)
  8. Throw all ingredients into a large bowl
  9. Add olive oil, salt, black pepper, and some crushed red pepper flakes (if you want it to have a little kick)
  10. Boil the penne or mezze penne pasta (boiling time written on package)
  11. Stir pasta frequently while boiling (every 3 minutes or so) to prevent sticking
  12. Remove the boiling water and drop the pasta in the sauce pan
  13. Mix well and serve