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Tuna, Tomato and Penne Pasta

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Tuna, Tomato and Penne Pasta
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Enjoy this pasta dinner made using tuna, tomato and penne and sprinkled with cheese that’s ready in 30 minutes – perfect for Italian cuisine.

Ingredients

8
oz. (2 1/4 cups) uncooked penne (tube-shaped pasta)
1
tablespoon olive or vegetable oil
1
cup chopped onions
3
garlic cloves, minced
1
lb. tuna steaks, cut into 1-inch pieces
1
(14.5-oz.) can diced tomatoes with Italian-style herbs, undrained
1
(8-oz.) can tomato sauce
2
tablespoons capers, if desired
Dash crushed red pepper flakes
2
oz. (1/2 cup) shredded fresh Parmesan cheese

Directions

  • 1 Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add onions; cook 3 to 4 minutes or until softened, stirring frequently. Add garlic; stir to combine.
  • 3 Add tuna; cook 2 to 3 minutes or until browned on all sides. Add tomatoes, tomato sauce, capers and pepper flakes; cook about 1 minute or until mixture comes to a simmer. Reduce heat to low; cover and cook 1 to 2 minutes or until fish flakes easily with fork.
  • 4 Place cooked penne on serving platter. Top with tuna mixture. Sprinkle lightly with cheese.
Tips  

Penne is diagonally-cut straight tubes of macaroni. Penne rigate has ridges on the exterior; plain penne is smooth. The tubular shape, as well as the ridges, capture sauce.

Tuna is rich in Omega 3 fatty acids which may reduce the risk of heart disease.

Keep a wedge of Parmesan handy in the refrigerator to grate for the freshest Parmesan flavor.

For a wonderful vegetarian pasta, omit the tuna.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
130
)
Daily Value
Total Fat
14g
22%
(
Saturated Fat
4g
20%
)
Cholesterol
55mg
18%
Sodium
970mg
40%
Total Carbohydrate
58g
19%
(
Dietary Fiber
4g
16%
,
Sugars
8g
)
Protein
41g
Daily Value*:
Vitamin A
70%
70%
Vitamin C
25%
25%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
3 Starch; 1/2 Fruit; 3 1/2 Other Carbohydrate; 1 Vegetable; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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