Penne with Tuna and Fresh Tomato Sauce

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

Preparation

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