Penne with Tuna, Plum Tomatoes, and Black Olives

Name: Penne with Tuna, Plum Tomatoes, and Black Olives
Ingredients: Salt; 2–3 ounces penne, according to appetite (fusilli or small shells are good, too); 1 tablespoon olive oil; 1 small onion or fat shallot, sliced thin; 1 garlic clove, peeled and sliced thin; 2 or 3 ripe plum tomatoes, cut into rough chunks; A splash of white wine; 2 1/2–3 ounces canned tuna in olive oil*; 10 Italian or Greek black olives, pitted and quartered; A generous handful of chopped fresh Italian parsley

December 9, 2011

Cooks' Note

This would be 1⁄2 can of an Italian 150-gram canned tuna in olive oil. Use the other half for a sandwich or a salad. If you can find small cans, by all means stock them. The important thing is that the tuna be preserved in olive oil.

Recipe notes

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.