Penne with Tuna, Capers and Beans

Penne with Tuna, Capers and Beans Recipe
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

Recipe Time

Prep: 5 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 611
Fat 19 g
Satfat 3 g
Protein 29 g
Carbohydrate 80 g
Fiber 8 g
Cholesterol 9 mg
Sodium 869 mg

Ingredients

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

Preparation

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.

Note:

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

January 2015
Also featured in: All You, March 2014;
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