Penne con Tonno e Mozzarella

What I love most about this dish is that it has a chewy, rewarding texture and is really full of flavor. You’ll love the melted mozzarella with the tuna.


  • Penne or Mezze Penne pasta
  • 2-5 large garlic cloves
  • 1/2 pound mozzarella
  • Fresh or dry basil
  • 5 anchovy fillets
  • Capers
  • Roasted pimientos
  • 2 cans of tuna
  • Olive oil
  • Crushed red pepper
  • Pepper
  • Salt


  • Chop finely 10-15 large, fresh basil leaves
  • Chop 2-5 garlic cloves (or more if you like)
  • Open 2 cans of tuna with the lid still attached (keeps the tuna from falling out) and pour out all the oil/water
  • Break the tuna into small pieces using a wooden spoon or knife
  • Drain 3 tablespoons of capers
  • Chop about 1 pound or less of Mozzarella cheese into small cubes
  • For extra color chop very finely 1 or 2 chopped roasted pimientos (optional, highly recommended)
  • Throw all ingredients into a large bowl
  • Add olive oil, salt, black pepper, and some crushed red pepper flakes (if you want it to have a little kick)
  • Boil the penne or mezze penne pasta (boiling time written on package)
  • Stir pasta frequently while boiling (every 3 minutes or so) to prevent sticking
  • Remove the boiling water and drop the pasta in the sauce pan
  • Mix well and serve

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