• Cooking Time: About 20
• Servings: 4
• Preparation Time: About 10
• 1 16 oz. box of penne pasta
• 2 tablespoons olive oil
• 2 cloves of garlic, minced
• 2 Tbsps tomato paste
• 1 pint grape tomatoes, sliced
• 2 teaspoons kosher salt
• 1/4 - 1/2 teaspoon crushed red pepper
• 1 cup chicken broth
• 7 tablespoons Alessi White Balsamic Pear-Infused Vinegar
• 2 tins of tuna in water, drained and flaked
• Extra virgin olive oil, for garnish
• Parmesan cheese
• 2 tablespoons chopped fresh parsley

1. Put a large pot of water to boil and add 2 teaspoons of kosher salt. When water is boiling, add the penne, stir, and cook for 10 minutes or until almost al dente.
3. Meanwhile, heat the olive oil in a large skillet with high sides on medium. When heated, add the garlic and saute for 20 seconds. Add the tomato paste and saute for 1 minute before adding the grape tomatoes, 2 teaspoons kosher salt, and crushed red pepper; saute for 3 minutes.
5. Add 1 cup of chicken broth to tomato mixture and let simmer for 8-10 minutes, or until reduced and thickened slightly. Stir in the balsamic vinegar, then taste for seasonings. Add the pasta, 1/4 cup of pasta water, and the tuna; cook for another 1-3 minutes, or until the pasta is al dente.
7. Remove from heat. Dish the pasta into bowls, then drizzle a tiny bit of olive oil on top and a light sprinkle of parmesan cheese and parsley.

Trying to come up with a unique way of using tuna for lunch instead of the traditional tuna sandwich.