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.)