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)
- Bring a large pot of salted water to a boil. Add penne and cook for 8 minutes. Add green beans to pot and cook until penne is done, about 2 more minutes. Scoop up ½ cup of pasta water and set aside. Drain pasta and beans in a colander.
- Heat olive oil in a large skillet over medium. Add garlic and sauté for about 1 minute. Add tomatoes, tuna (ﬂaking it into pieces with a fork), olives, basil and pasta cooking water; stir well. Add cooked pasta and beans, and ﬂavor with salt and pepper as desired; stir well.
- Remove from heat and serve in bowls with grated Parmigiano-Reggiano cheese on top.
Recipe and photo courtesy of the National Fisheries Institute.
Total Fat: 11g
Saturated Fat: 2g