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Ingredients

• 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

Description

MyRecipes Recommends That You Make This Antipasti Pasta Recipe From Food & Wine

MyRecipes