8 ounces penne pasta, preferably whole grain
8 ounces green beans, trimmed and snapped or cut in half
2 tablespoons extra virgin olive oil
2 large cloves garlic, thinly sliced
1 heaping cup cherry tomatoes, halved
2 (5-ounce) cans tuna, drained
½ cup kalamata olives, chopped
½ cup fresh basil, chopped
Salt and pepper, to taste
Parmigiano-Reggiano cheese for serving (optional)
Recipe and photo courtesy of the National Fisheries Institute [1].
Links
[1] http://www.aboutseafood.com