INGREDIENTS
Coarse salt
Ground pepper
1 lb. penne or other short tubular pasta
2 tsp. 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 oz. each) tuna packed in oil, drained
3/4 cup fresh parsley, chopped
2 TBSP capers, drained
DIRECTIONS
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.
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 anchovies (if using).
Raise heat to high, and boil for 2 minutes.
Pour mixture over pasta.
Add tuna, parsley, capers and reserved pasta water. Toss to combine.
Season with salt and pepper, as desired.
Serve.
