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Nutrition Facts
Serving Size 1 (195g) Recipe makes 6 servings
Calories 397
Calories from Fat 108		(27%)
Amount Per Serving		%DV
	Total Fat 12.1g	18%
	Saturated Fat 4.2g	20%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 309mg		12%
Potassium 422mg		12%
Total Carbohydrate 50.5g		16%
	Dietary Fiber 7.0g	27%
	Sugars 1.2g
Protein 22.6g		45%
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Penne With Tuna and Red Onion

Recipe #377690 | 25 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: DesertRose15
Jun 18, 2009

This is a modified version of a Martha Stewart recipe. It is a light and tasty dish. I don't recommend adding salt to the pasta water since you will be using some of it in the sauce. The tuna and anchovies make it salty enough. Fresh Italian parsley is a must in this recipe!

SERVES 6 (change servings and units)

Ingredients

coarse salt and pepper
12 ounces penne pasta (I use whole wheat)
2 teaspoons olive oil
1 large red onion, chopped
3 garlic cloves, minced
1 cup half-and-half
3 anchovy fillets, mashed (optional)
2 (6 ounce) cans tuna packed in oil, drained
3/4 cup chopped fresh flat-leaf parsley
2 tablespoons capers, drained

Directions

1
1. In a large pot of boiling water cook pasta according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
2
2. Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
3
3. Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.