Today, I'm starting with a recipe from All You, that can be on the table in 20 minutes.
Penne with Tuna, Capers and Beans
|Photo and recipe come from All You|
salt and pepper
12 ounces penne
1-5oz can tuna packed in oil, not drained
1-15.5oz can cannellini beans, drained and rinsed
2 tablespoons capers, chopped
2 teaspoons lemon juice
1/4 cup extra-virgin olive oil
2 tablespoons grated parmesan
Several fresh basil leaves, torn into large pieces
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 11 minutes or as package label directs.
Put turna nad oil from the 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 of pasta.
Drain pasta and return to pot. Add turn mixture and olive oil; toss gently. Sprinkle with grated Parmesan, top with basil and serve warm.
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