Tuna Puttanesca PenneA fresh take on a classic Italian recipe, this dish is delicious served warm or as a cold salad the next day
CATELLI® Protein Penne
(142 g each)
|light tuna packed in oil and broth|
|red wine vinegar|
|1||large zucchini, cut into half moons|
|chopped sun-dried tomatoes|
|4||cloves garlic, chopped|
|cherry tomatoes, halved|
|halved mixed olives|
|chopped fresh parsley|
|1||Cook penne according to package directions.|
|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.|
|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.|
|4||Stir in hot penne, reserved tuna broth mixture and parsley. Toss until well combined.|
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