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Penne with Tuna, Capers and Beans

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 5 mins
Cook time 15 mins

Serves: 4


  • Salt and pepper
  • 12 ounces penne
  • 1 5-oz. can tuna packed in oil, not drained
  • 1 15 1/2-oz. can cannellini beans, drained and rinsed
  • 2 tablespoons capers, chopped
  • 2 teaspoons lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons grated Parmesan
  • Several fresh basil leaves, torn into large pieces

Nutrition Information

  • calories 611
  • fat 19 g
  • satfat 3 g
  • protein 29 g
  • carbohydrate 80 g
  • fiber 8 g
  • cholesterol 9 mg
  • sodium 869 mg

How to Make It

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 11 minutes or as package label directs.

  2. Put tuna and oil from can into a small heatproof bowl and gently flake with a fork. Add beans, capers and lemon juice. Stir to combine, taking care not to crush beans. Ladle in 1/2 cup of boiling water from pot with pasta.

  3. Drain pasta and return to pot. Add tuna mixture and olive oil; toss gently. Sprinkle with grated Parmesan, top with basil and serve warm.

Cook's Notes

This recipe was previously published in All You, Back to School Special, July 2013.

Also appeared in: All You, March, 2014;