Ingredients Jump to Instructions ↓

  1. 1/2 lb. penne pasta

  2. 6 Tbs. EVOO ( extra-virgin olive oil )

  3. 1/2 cup bread crumbs

  4. salt and pepper

  5. 5 cloves garlic , smashed and peeled, reserve

  6. 1 for toast

  7. 1 pint grape or cherry tomatoes , halved

  8. 1 bag frozen cut green beans (10oz.), thawed

  9. 1 can cannellini beans (15oz.), drained and rinsed

  10. 1 package tuna (7oz.), drained

  11. 1 lemon plus

  12. 1 lemon cut into wedges

  13. 8 pieces whole-wheat bread

  14. melted butter

Instructions Jump to Ingredients ↑

  1. In a large sauce-pan of boiling salted water, cook the pasta until al dente. Drain, reserving 3/4 cup pasta cooking water.

  2. Meanwhile, in a large skillet, heat 2 Tbs. EVOO over medium-high heat. Add the bread crumbs and toast, stirring, for 1-2 minutes. Transfer to a bowl; season with salt and pepper.

  3. In the same skillet, add the garlic and the remaining 1/4 cup EVOO and cook over medium heat until golden, about 2 minutes. Stir in the tomatoes and cook until softened, about 4 minutes. Add the reserved pasta water and bring to a simmer. Stir in the green beans and cannellini beans and cook until tender.

  4. Add the pasta, tuna and lemon peel to the skillet and toss. Season with salt and pepper and top with the toasted crumbs.

  5. Toast the bread on the lightest setting for your toaster. Rub the 1 reserved piece of garlic over the toast and brush with the melted butter. Broil on a foil-lined sheet pan unitl golden, about 1 minute.

  6. Serve with garlic toast and lemon wedges.

  7. **recipe and photograph from "Every Day with Rachael Ray" magazine**


Send feedback