Penne with Tuna, Capers and Beans

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

Yield: Serves: 4
Cost per Serving: $1.48
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 611
  • Fat: 19g
  • Saturated fat: 3g
  • Protein: 29g
  • Carbohydrate: 80g
  • Fiber: 8g
  • Cholesterol: 9mg
  • Sodium: 869mg


  • 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


  1. 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. 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. 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.

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

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