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Active time
10 minutes
Total time
30 minutes
8 Servings

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

  1. Cook the pasta according to package instructions.
  2. 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. 
  3. 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.
  4. Combine the pasta and sauce, gently tossing to coat. Serve grated Parmigiano Reggiano to taste.

Recipe and photo courtesy of Positively Good for You


Calories: 340
Total Fat: 6g
Saturated Fat: 1g
Sodium: 490mg
Carbohydrate: 57g
Fiber: 8g
Protein: 20g

Yield: 8 Servings

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