Penne With Tuna and Peas in Tomato Sauce

By Marian Burros

Published January 25, 1994

Total Time
20 minutes
Rating
4(34)
Comments
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Featured in: PLAIN AND SIMPLE; A Classic Tuscan Dish With an American Twist

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Ingredients

Yield:2 servings

  • 8 ounces penne

  • 1 large clove garlic

  • 2 teaspoons olive oil

  • ¼ teaspoon hot pepper flakes

  • ½ cup dry white wine

  • 2 cups crushed no-salt-added tomatoes

  • 2 tablespoons no-salt-added tomato paste

  • 8 ounces fresh tuna

  • 2 cups frozen peas

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

114 grams carbs; 44 milligrams cholesterol; 779 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 12 grams fiber; 340 milligrams sodium; 52 grams protein; 16 grams sugar

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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Preparation

  1. Step 1

    Bring a pot of water to boil for cooking the penne.

  2. 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.

  3. Step 3

    Add wine and cook quickly to reduce by half.

  4. Step 4

    Add tomatoes and tomato paste; reduce heat and simmer gently.

  5. Step 5

    When water boils, add penne and cook according to package directions.

  6. Step 6

    Cut tuna into bite-size chunks. Add to tomato sauce with peas. Cook 5 minutes, until tuna is cooked.

  7. Step 7

    When penne is cooked, drain and serve with the tuna-pea sauce.

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Ratings

4 out of 5
34 user ratings
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Comments

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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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