Penne with Tuna, Capers and Beans

Penne with Tuna, Capers and Beans

Dinner last night brought to you by “My Recipes”.  I didn’t have all of the ingredients but it still tasted surprisingly delicious, I’m pretty sure Zach had thirds!

salt and pepper

12 ounces penne (I used more, I think the package was like 16 – 17 oz)

1 (5 oz) can tuna packed in oil, not drained (I used a 7 oz can packed in water)

1 (15 1/2 oz) can cannellini beans, drained and rinsed (I used Great Northern instead)

2 tablespoons capers, chopped (didn’t have any)

2 teaspoons lemon juice (I used more, the juice of 1 whole lemon so probably 1/4 cup-ish)

1/4 cup extra virgin olive oil

2 tablespoons Parmesan

several fresh basil leaves, torn into large pieces (sadly, I didn’t have any basil either)

1  Cook pasta according to package directions.

2  Put tuna and oil from can into a small heatproof bowl and gently flake with a fork.  Add beans, capers and lemon juice.  Stir to combine, taking care not to crush beans.  Ladle in 1/2 cup of boiling water from pot with pasta.

3  Drain pasta and return to pot.  Add tuna mixture and olive oil and toss gently.  Sprinkle with Parmesan, top with basil and serve warm.

(They estimated 4 servings at 611 calories each.)

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