Ingredients
2
2 servings
- •0.5 (16 ounce) box penne
- •1 (5 ounce) can tuna, packed in olive oil, drained
- •0.25 cup olive oil, divided
- •0.25 cup finely chopped fresh basil
- •0.5 large organic lemon, juiced and zested
- •salt and ground black pepper to taste
- •1 ounce canned anchovy fillets, drained
- •2 teaspoons capers
- •1 clove garlic, thinly sliced
- •1 (14.5 ounce) can diced tomatoes
- •0.5 bunch fresh parsley, finely chopped
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil, basil, lemon juice, lemon zest, salt, and pepper.
- Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook, stirring constantly, for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes.
- Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.
Nutritional Facts
Per 2 servings
- Calories: 919
- Carbohydrate: 94g
- Fat: 47g
- Fiber: 8g
- Protein: 38g
- Sugar: 9g
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