SERVES 4-6

INGREDIENTS

1 jar Ugly Yellow Sauce
4 cans of tuna (in olive oil)
4 tablespoons capers (with juice)
1 pound penne rigate pasta
3 Calabrian chilies preserved in oil, optional
sea salt and freshly ground black pepper

PREPARATION

Place about 4 to 6 quarts of water into a large pot of well salted water. Boil and add dried pasta. Cook until al dente.

Meanwhile, in a large bowl, add tuna, capers, Ugly Yellow Sauce and season to taste. If you’re feeling spicy, and were able to snag a jar of preserved Calabrian chilies, add some of the oil to the mix.

Once pasta is cooked, drain and add to sauce bowl and mix well. Serve warm and garnish with 3 chilies.