Penelope's Recipe Box

Generally Penelope is not a fan of hot tuna but after fifty minutes on the elliptical walker her resistance was down when the guy next to her recognized her and started recommending this fettucinni pie, which he said he ate every day, which was like, yeah maybe, because he didn’t look like he spent a lot of time anywhere but in front of a mirror. But he was skinny, so even though there’s half a pound of fettuccini in the pie, if you don’t eat it all yourself, or you do as much cardio as Luca (or whatever his real name was, probably Lenny); you’ll be thin, too. This is a skillet pie, no crust, so maybe he did make one, or at least eat one, every day. It’s like a tarte tatin with Italian accent.

Skillet Fettuccini Pie with Tuna and Black Olives

1. 1 tsp olive oil
2. 1 medium onion, sliced
3. 2 cloves minced garlic
4. 1 medium red bell pepper, chopped
5. 4 cups canned, crushed tomatoes
6. 1 tsp dried oregano
7. pinch cayenne
8. 2 cups canned or frozen corn
9. salt and freshly ground black pepper
10. 6 oz can of tuna, drained
11. 12 black Kalamata olives, pitted and chopped
12. ½ lb uncooked dried fettuccini
13. ⅔ cup grated mozzarella
14. ½ cup fresh cilantro, chopped

Fill a large saucepan with water and bring to a boil

In a skillet, heat the olive oil

When the oil is hot, add the onion, garlic and red pepper, and sauté for 10 minutes

Add tomato, oregano, olives, cayenne, corn, and tuna, breaking up the tuna with a wooden spoon while simmering for 5 minutes

Add salt and pepper

Cook the fettuccini in the boiling water until soft; drain and add to skillet

Blend the pasta and sauce, and cook for 10 minutes until the sauce thickens and coats the pasta

Remove from heat and arrange the grated mozzarella over the pasta

Cover the skillet for several minutes to allow the cheese to melt

Top with chopped cilantro