Ingredients
Coarse salt and ground pepper
1 pound penne or other short tubular pasta
2 teaspoons olive oil
1 large red onion, chopped
3 garlic cloves, thinly sliced
1 cup half-and-half
3 anchovy fillets, mashed (optional)
2 cans (6 ounces each) tuna packed in oil, drained
3/4 cup chopped fresh parsley
2 tablespoons capers, drained
Preparation
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.
