Pennette Salad With Tuna and Green and Yellow Beans
"In '250 True Italian Pasta Dishes'"
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4-6
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
- In a large saute pan, heat 1/4 cup oil over medium heat.
- Add in garlic and salt/pepper to taste; cook/stir with a wooden spoon, until garlic is lightly browned, about 3 minutes.
- Using a slotted spoon, remove garlic and discard.
- Add beans, wine and water; decrease heat to low.
- Cover and cook until beans are half-cooked, about 3 minutes (or until your desired degree of doneness).
- Transfer to a large bowl and let cool to room temperature.
- 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.
- Drain; spread on a rimmed baking sheet and let cool for 5 minutes.
- Add cooled pennette to bean mixture, including accumulated liquid.
- Add remaining olive oil, tuna, and basil.
- Using a wooden spoon, toss to break up the tuna and coat evenly.
- Season to taste with salt and pepper.
- Transfer to a large serving platter; serve immediately or refrigerate, covered.
- Let stand at room temperature for up to 20 minutes to take the chill off before serving.
- Variations--use all green or all yellow beans.
- *May substitute penne or cut ziti for the pennette.
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