Penne With Tuna and Peas in Tomato Sauce
- Total Time
- 20 minutes
- Rating
- Notes
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Ingredients
Yield:2 servings
- 8ounces penne
- 1large clove garlic
- 2teaspoons olive oil
- ¼teaspoon hot pepper flakes
- ½cup dry white wine
- 2cups crushed no-salt-added tomatoes
- 2tablespoons no-salt-added tomato paste
- 8ounces fresh tuna
- 2cups frozen peas
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
780 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 114 grams carbohydrates; 12 grams dietary fiber; 16 grams sugars; 52 grams protein; 343 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Bring a pot of water to boil for cooking the penne.
- Step 2
Mince garlic and sauté in hot oil in a nonstick skillet for about 30 seconds. Add hot pepper flakes and sauté for 15 seconds.
- Step 3
Add wine and cook quickly to reduce by half.
- Step 4
Add tomatoes and tomato paste; reduce heat and simmer gently.
- Step 5
When water boils, add penne and cook according to package directions.
- Step 6
Cut tuna into bite-size chunks. Add to tomato sauce with peas. Cook 5 minutes, until tuna is cooked.
- Step 7
When penne is cooked, drain and serve with the tuna-pea sauce.
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c h a n a
I’m reminded while reading this recipe (with great pleasure) of the early 1940s (on Mondays), my Mom would sometimes make a penne with tuna and peas AND a w h i t e white sauce H A I L , M a r i o n B ur r o s ! ( - :
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