Photo: Giovanna Gomes
Whole-Wheat Penne with Oil-Cured Tuna (Penne Integrali al Tonno)
12 ingredients
Serves 4.
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This is one of those wonderful improvised summer dishes that Italians toss together with whatever happens to be in the garden and pantry. It’s perfect for a sultry evening, when the thought of preparing a cooked sauce seems like too much work.
Estimated Nutrition (whole recipe, rough)
962
Calories
67g
Protein
45g
Fat
70g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. ripe plum tomatoes, peeled, seeded and cut into 1/4-inch dice
- 3 cans (each 2.8 oz.) imported Italian or Spanish tuna packed in olive oil, drained and flaked
- 2 imported Italian or Spanish anchovy fillets, chopped
- 2 shallots, finely chopped
- 1 garlic clove, crushed flat but left whole
- 2 Tbs. coarsely chopped fresh flat-leaf parsley
- 2 Tbs. coarsely chopped fresh basil
- 1 small fresh hot chili, minced, or a generous pinch of red pepper flakes
- 3 Tbs. extra-virgin olive oil, plus more as needed
- 1 Tbs. red wine vinegar
- 1 lb. dried whole-wheat pasta, such as penne rigate or cavatappi
- 8 oz. fresh mozzarella cheese, cut into small dice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes