• Pastificio Conte Artisanal Penne Pasta 100% Durum Wheat - 500gr
• Nonna Marida Calabrian Artisan Oregano 3.52 oz
• Nonna Marida Calabrian Artisan Sliced Garlic 3.52 oz
• Solid Light Tuna Fish in Olive Oil (2 cans x 5.6 oz) - 11.2 oz

🍝 Penne al Tonno (Penne with Tuna & Garlic)

🧾 Ingredients

From your items:

• Conte Penne Rigate (durum wheat pasta)
• Callipo Tuna in Olive Oil
• Nonna Marida Oregano
• Nonna Marida Sliced Garlic

Plus:

• Olive oil (if needed)
• Salt (for pasta water)

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🔥 Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook the penne until al dente (about 9–11 minutes).
• Reserve ½ cup of pasta water, then drain.

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2. Prepare the Sauce

• In a pan, heat 2–3 tbsp of olive oil (you can also use the oil from the tuna for extra flavor).
• Add the sliced garlic and sauté gently until fragrant (don’t burn it).

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3. Add Tuna & Oregano

• Add the Callipo tuna, breaking it slightly with a spoon.
• Sprinkle in oregano to taste.
• Let everything cook together for 2–3 minutes.

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4. Combine

• Add the drained pasta to the pan.
• Toss everything together, adding a splash of reserved pasta water to create a light sauce.

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5. Finish

• Drizzle with a bit more olive oil.
• Add extra oregano if desired.

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✨ Why this works

• The Callipo tuna in olive oil gives rich, authentic flavor
• Garlic + oregano creates a classic Mediterranean profile
• The starchy pasta water binds everything into a silky sauce

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🔥 Optional upgrades

• Add chili flakes for heat
• Toss in capers or olives for a briny kick
• Finish with fresh parsley or lemon zest