Ingredients
- 3/4 pound penne
- 1/4 cup extra-virgin olive oil
- 1 cup jarred roasted red peppersdrained 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
Food & Wine
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