A fresh take on a classic Italian recipe, this dish is delicious served warm or as a cold salad the next day
Tuna Puttanesca Penne
CATELLI® Protein 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
1Cook penne according to package directions.
2Meanwhile, 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.
3Heat 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.
4Stir in hot penne, reserved tuna broth mixture and parsley. Toss until well combined.
• Replace the tuna with 2 cups (500 mL) canned chickpeas and 1/4 cup (60 mL) prepared oil and vinegar salad dressing for a meatless dish.
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.
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