Pasta al Tonno

Pasta al Tonno
Servings: 4 Prep 15 mins Cook 20 mins Start to Finish 35 mins


  • 2 1/2 cups penne pasta
  • 3 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1 clove garlic, chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 14 1/2 ounce cans chopped tomatoes, with juice
  • Zest of 1 lemon
  • 1 12 ounce can water-packed albacore tuna, drained
  • Salt
  • Freshly ground black pepper
  • 2 cups coarsely shredded fresh spinach leaves, stems removed

Make It

1. Cook pasta according to package directions; reserve 1/4 cup cooking water. Heat olive oil over medium heat; add onion and saute until soft and golden. Add garlic and red pepper flakes and cook until garlic is soft, approximately 2-3 minutes. Add tomatoes and lemon zest; simmer until sauce begins to reduce and thicken, about 10 minutes. Add tuna; season with salt and pepper to taste. Add spinach leaves. As soon as they begin to wilt, toss with pasta and reserved cooking water.

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