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
- Cook the pasta according to package instructions.
- Meanwhile, heat the olive oil in a deep pan or Dutch oven and sauté the onions and garlic until translucent, about 5 minutes. Add the leeks, peppers, and mushrooms to the pan and cook until softened, about 5 minutes more.
- Add the canned tomatoes, bring to a simmer and let cook for about 5 minutes. Then add the canned tuna, sliced olives, and capers (if using). Cook for 1-2 minutes more. Add freshly ground pepper and salt to taste.
- Combine the pasta and sauce, gently tossing to coat. Serve grated Parmigiano Reggiano to taste.
Recipe and photo courtesy of Positively Good for You.
Total Fat: 6g
Saturated Fat: 1g