Antipasti Pasta


  • 3/4 pound penne
  • 1/4 cup extra-virgin olive oil
  • 1 cup jarred roasted red peppers-drained and cut into strips
  • 2 large garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red pepper
  • 1 small head escarole, inner leaves only, chopped (4 cups)
  • One 6-ounce can Italian tuna in olive oil, drained and flaked
  • 3/4 cup grated Parmesan cheese


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