Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
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
How to Make It
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.
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.
Drain pasta and return to pot. Add tuna mixture and olive oil; toss gently. Sprinkle with grated Parmesan, top with basil and serve warm.
This recipe was previously published in All You, Back to School Special, July 2013.
I served this cold for a picnic w the kids. It was a hit w all four of our children and our friends kids as well! I added chopped onion and they didn't even notice. Lol. Will make again at their request!
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