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Penne with Tuna and Fresh Tomato Sauce

Photo: Levi Brown
Prep time 10 mins
Cook time 20 mins
Yield Makes 4 servings (serving size: about 2 cups)

Ingredients

  • 12 ounces whole-wheat penne pasta
  • 1 tablespoon extra-virgin olive oil
  • 5 garlic cloves, minced
  • 2 pounds ripe tomatoes, chopped (about 4 cups)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper, or to taste
  • 3 tablespoons chopped fresh sage
  • 1 (7-oz) can all-white chunk tuna packed in water, drained
  • 1 medium zucchini, sliced lengthwise with a vegetable peeler
  • 2 tablespoons freshly grated Parmesan cheese

Nutrition Information

  • calories 447
  • fat 7.5 g
  • satfat 1.6 g
  • monofat 3.3 g
  • polyfat 1.7 g
  • protein 28 g
  • carbohydrate 73 g
  • fiber 10 g
  • cholesterol 23 mg
  • iron 4 mg
  • sodium 558 mg
  • calcium 115 mg

How to Make It

  1. Cook pasta according to package directions in salted water; reserve 2 TBSP cooking water. Drain pasta and return to pot.

  2. In large skillet, heat oil over medium heat. Add garlic; cook until fragrant (1 minute). Stir in tomatoes, salt, crushed red pepper, and sage. Cook over medium-high heat, stirring and pressing down occasionally, until juicy (5 minutes). Stir in tuna and zucchini. Cook 5 minutes. Toss with pasta and reserved cooking water. Sprinkle with Parmesan.