Dinner Tonight: Penne With Tuna And Spicy Mustard Recipe

• 3/4 pound penne pasta
• 2 5-ounce cans best-quality tuna packed in olive oil
• 2 tablespoons whole-grained mustard, or more to taste
• 2 tablespoons chopped parsley (optional)

1. Bring a large pot of salted water to boil. Cook the penne until al dente, reserving 1 cup of pasta water before draining.
2. In the meantime, drain the tuna, reserving the oil. Break up the tuna pieces and set aside. In a large skillet, heat the tuna canning oil with the mustard over low heat until just warmed through.
3. Add the drained pasta to the skillet and toss well to combine. Add a small amount of pasta water as necessary to create a sauce that clings to the noodles; low heat may be needed to evaporate some water and bind everything together. Toss in the chopped parsley, if using, and serve.

penne pasta, olive oil, wholegrained mustard, parsley

Taken from www.seriouseats.com/recipes/2011/09/penne-with-tuna-and-spicy-mustard-recipe.html (may not work)