- 1/2 (16 ounce) box penne
- 1 (5 ounce) can tuna, packed in olive oil, drained
- 1/4 cup olive oil, divided
- 1/4 cup finely chopped fresh basil
- 1/2 large organic lemon, juiced and zested
- salt and ground black pepper to taste
- 1 ounce canned anchovy fillets, drained
- 2 teaspoons capers
- 1 clove garlic, thinly sliced
- 1 (14.5 ounce) can diced tomatoes
- 1/2 bunch fresh parsley, finely chopped
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil, basil, lemon juice, lemon zest, salt, and pepper.
- Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook, stirring constantly, for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes.
- Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.
04/08/2018
recipepes.com
Easy Pasta with Tuna and Tomato Sauce, recipe
PT15M
PT1H
5
455 calories
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