Penne Tuna and Mozzarella

Chef Bruno makes a run to the supermarket and whips up this simple but savory pasta dish in his hotel room.



 

As most of you know, I am frequently on the road. Although I eat out a lot, I also don’t miss a chance to prepare my own dishes when the opportunity presents itself. That’s how this dish came to be. I checked into a hotel one evening and found that my suite had its own kitchen. Then and there, I decided I wanted a home-cooked meal—or the closest thing to it. I love to improvise and try new dishes, so I headed straight to the supermarket and gathered these ingredients. That’s the story behind Penne Tuna and Mozzarella, and, fortunately, it has a happy ending—the meal tasted great! I liked it so much that I wrote the recipe down and saved it. Now I’m sharing it with my PMQ readers, and I hope you enjoy it as much as I did!

 

Ingredients:

1 lb. penne pasta
1 tbsp. capers in brine or salt
2 garlic cloves
3 tbsp. fresh parsley, chopped
1 7-oz. can of tuna, drained
5 tbsp. olive oil
Salt and pepper to taste
2/3 c. mozzarella cheese, diced

 

Directions:

Bring a large pot of salted water to a boil, cook the pasta to al dente and drain. Meanwhile, rinse the capers well in water. Then, chop both the capers and garlic and combine with the parsley. Next, stir in the tuna and oil. Season with salt and pepper. Add the cheese and toss all ingredients together, including the pasta. Place in a large frying pan. Cook over moderate heat, stirring constantly until the cheese just begins to melt. Serve immediately. 

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Make the most out of your pizza boxes with these tips from operators

Pizza boxes offer up prime marketing space for operators—but are you using yours to its full potential?

True Greek pizza isn't just olives and feta cheese.

PMQ explores Greek-style pizza’s characteristics and history in the United States.

The Dough Doctor tackles effective dough management strategies

If your pizzas aren’t coming out right, here’s how to put your finger on the problem.

What's Your Story? Vets2Success

An Iraq War veteran is using the culinary arts to transform the lives of fellow vets seeking a new start in life.

Recipe of the Month: Get the gluten out with DeIorio's Fresh Prosciutto Gluten-Free Pizza

Serve your customers this prime pie made with fresh prosciutto, garlic and DeIorio's gluten-free pizza shells.

Is your pizzeria geared up for National Pizza Month?

New managing editor Bill DeJournett runs down the upcoming marketing frenzy.

Let your fingers do the talking with text blasts

Think Tankers weigh in on using text blast programs with your market base.

Some Italians Jumping Ship on True Neapolitan Pizza

Italian consumers today demand a healthier product, which has pizzaioli experimenting with different kinds of flour and reviving ancient techniques.

Product Spotlight: September 2018

Pizza box knives, speedier pans and more.

Idea Zone: Custom Cheese Shakers Make for a Fun & Exciting Functional Promotional Item

Make a statement with these branded cheese shakers from CustomCheeseShakers.com
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags