Penne with Tuna and Fresh Tomato Sauce

Photo: Levi Brown


Makes 4 servings (serving size: about 2 cups)

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Nutritional 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


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


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.