Penne pasta with tuna and poached Romano

Ingredients:

• 400 g canned tuna
• 6 slices stale white sandwich bread, crusts removed
• 1/3 cup olive oil
• 4 cloves of garlic
• Red pepper flakes
• 2 cups grape tomatoes, halved
• 2 tbsp capers in brine
• 1 cup dry white wine
• 2 romaine lettuce hearts, chopped
• 450 g penne rigate pasta

Preparation:

1. Preheat oven to 175°C with a rack in the middle position.
2. Drain the tuna, setting aside 1/3 cup of oil. If you don't have enough oil from the tuna, add enough extra virgin olive oil to make up 1/3 cup.
3. Tear the bread slices into large pieces and place in the bowl of a food processor. Process until fine crumbs form, about 2 cups. Place the crumbs on a baking sheet and toss with the tuna oil. Season generously with salt. Bake until light golden brown, 10-12 minutes, gently stirring the breadcrumbs occasionally. Cool slightly on a wire rack, then break up any large clumps with your hands.
4. Meanwhile, bring a large saucepan of water to a boil and add salt (it should taste like sea water).
5. While the water is boiling, prepare the pasta sauce. Heat the olive oil in a large, straight-sided skillet over medium heat. Add the garlic and a generous pinch of red pepper flakes. Cook until the garlic softens and begins to darken slightly, 2-3 minutes.
6. Add the grape tomatoes, capers, and white wine. Increase the heat to medium-high and cook until the tomatoes begin to soften and the liquid has reduced by half, 4-6 minutes. Add the romaine lettuce and tuna. Season generously with salt and cook, stirring occasionally, until the lettuce is completely wilted and the tuna is heated through, 3-5 minutes. Turn off the heat.
7. Cook the pasta in salted boiling water until al dente. Discard 0.5 cups of the cooking water, then drain the pasta in a colander.
8. Combine the pasta in a large bowl with the tuna sauce. If desired, add some of the pasta cooking water to thin the sauce. Season with salt and pepper to taste. Divide the pasta among 4-6 plates, sprinkle with toasted breadcrumbs, and drizzle with olive oil.