This hearty pasta dish transforms a can of tuna and some vegetables into an impressive meal. It calls for a pound of any kind or mixture of mushrooms, allowing you to experiment with different types.
1 pound penne pasta (preferably whole wheat)
1 tablespoon extra virgin olive oil
1 medium onion, minced
3 cloves of garlic, minced
1 leek, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 pound mushrooms (crimini, chanterelles, shiitake, or some combination)
1 (28-ounce) can crushed tomatoes
2 (5-ounce) cans tuna in water, drained and flaked with a fork
12 green pitted olives, sliced
1 teaspoon capers (optional)
Freshly ground black pepper to taste
Salt to taste
Grated Parmigiano Reggiano to taste
Recipe and photo courtesy of Positively Good for You.