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Penne with Tuna and Fresh Tomato Sauce

Health SEPTEMBER 2012

  • Yield: Makes 4 servings (serving size: about 2 cups)
  • Cook time:20 Minutes
  • Prep time:10 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 447
  • Fat: 7.5g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 28g
  • Carbohydrate: 73g
  • Fiber: 10g
  • Cholesterol: 23mg
  • Iron: 4mg
  • Sodium: 558mg
  • Calcium: 115mg

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Penne with Tuna and Fresh Tomato Sauce recipe