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Tuna Puttanesca Penne

A fresh take on a classic Italian recipe, this dish is delicious served warm or as a cold salad the next day
Family Friendly
Quick & Easy
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Prep time
icon-clock-110 Min
Cook time
icon-cooking-15 Min
Serves
icon-servings-14-6
Tuna Puttanesca Penne
Catelli Smart Penne Rigate

Ingredients

  • 1 PKG (300G) CATELLI Smart Penne
  • 2 cans (142 g each) Light tuna packed in oil and broth
  • 2 tsp (10 mL) Red wine vinegar
  • 2 tbsp (30 mL) Olive oil
  • 1 Large zucchini, cut into half moons
  • 1/2 cup (125 mL) Chopped sun-dried tomatoes
  • 4 Cloves garlic, chopped
  • 1 pint (200 g) Cherry tomatoes, halved
  • 3/4 cup (175 mL) Halved mixed olives
  • 2 tbsp (30 mL) Capers
  • 1/2 cup (125 mL) Chopped fresh parsley

Cooking Steps

Step 1

Cook penne according to package directions.

Step 2

Meanwhile, drain the cans of tuna, reserving oil and broth in a measure or bowl; stir in vinegar and set aside. Separate tuna into chunks and set aside.

Step 3

Heat olive oil a large skillet set over medium heat. Add zucchini, sun-dried tomatoes and garlic to skillet. Cook for 5 to 6 minutes or until zucchini is tender. Add tuna, tomatoes, olives and capers and toss until heated through.

Step 4

Stir in hot penne, reserved tuna broth mixture and parsley. Toss until well combined.

Servings

Per serving (1/6th recipe or 1 1/3 cup/325 mL): 370 calories, 15 g fat, 2.5 g saturated fat, 540 mg sodium, 35 g carbohydrates, 4 g fibre, 3 g sugars, 22 g protein. Excellent source of vitamin C.