Average: 0 (0 votes)
Active time
20 minutes
Total time
20 minutes
4 Servings

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)

  1. 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. 
  2. 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. 
  3. Remove from heat and serve in bowls with grated Parmigiano-Reggiano cheese on top.

Recipe and photo courtesy of the National Fisheries Institute


Calories: 400
Total Fat: 11g
Saturated Fat: 2g
Sodium: 170mg
Carbohydrate: 45g
Fiber: 4g
Protein: 32g

Yield: 4 Servings

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