Pennette Salad With Tuna and Green and Yellow Beans |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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In '250 True Italian Pasta Dishes' Ingredients:
1/2 cup extra-virgin olive oil, divided |
3 garlic cloves, thinly sliced |
salt |
fresh ground black pepper |
3/4 cup bias-cut sliced green beans |
3/4 cup bias-cut sliced yellow beans |
1/2 cup dry white italian wine |
1/4 cup water |
1 tablespoon salt |
1 lb pennette pasta |
1 cup drained canned white italian tuna in olive oil |
2 tablespoons hand-torn fresh basil leaves |
Directions:
1. In a large saute pan, heat 1/4 cup oil over medium heat.
2. Add in garlic and salt/pepper to taste; cook/stir with a wooden spoon, until garlic is lightly browned, about 3 minutes.
3. Using a slotted spoon, remove garlic and discard.
4. Add beans, wine and water; decrease heat to low.
5. Cover and cook until beans are half-cooked, about 3 minutes (or until your desired degree of doneness).
6. Transfer to a large bowl and let cool to room temperature.
7. Meanwhile, in a covered pasta pot over high heat, bring water to a rapid boil; add salt and pennette; cook, uncovered, until pasta is slightly more than al dente.
8. Drain; spread on a rimmed baking sheet and let cool for 5 minutes.
9. Add cooled pennette to bean mixture, including accumulated liquid.
10. Add remaining olive oil, tuna, and basil.
11. Using a wooden spoon, toss to break up the tuna and coat evenly.
12. Season to taste with salt and pepper.
13. Transfer to a large serving platter; serve immediately or refrigerate, covered.
14. Let stand at room temperature for up to 20 minutes to take the chill off before serving.
15. Variations-use all green or all yellow beans.
16. *May substitute penne or cut ziti for the pennette.
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