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.|
Cooking up recipes, stories and more.
Looking for a little culinary inspiration?
Browse our collection of delicious recipes, cooking tips and real-life stories to help get you started.
Catelli 150th Anniversary Rec...
Orange Chicken Spaghettini
Spaghetti with Caulifredo Sauce
Spaghetti with Sausage and Roasted Veget...
Tuna Puttanesca Penne
Coconut Thai Curry Spaghettini
Easy Penne e Fagioli
Grilled Tofu Penne Toss
Korean Beef Spaghetti
Balsamic Shrimp Spaghettini
There's even more inside...
VISIT THE KITCHEN