Mediterranean Tuna Pasta
Photography Courtesy Chicken of the Sea
Featured in September/October 2020
1 16-ounce package dried penne pasta
1 15-ounce can chickpeas, rinsed and drained
1 14½-ounce can diced tomatoes with basil, garlic, and oregano
1 medium zucchini, sliced ¼ inch thick
2 tablespoons sliced ripe olives
1 5-ounce can chunk light tuna* in water, drained
½ cup grated Parmesan cheese
*Substitution: Use any canned seafood, such as salmon, in place of canned tuna.
- Cook pasta according to package directions.
- In a large skillet bring chickpeas, tomatoes, zucchini, olives, and tuna to boiling, stirring constantly.
- Reduce heat and simmer, uncovered, 5 minutes.
- Spoon mixture over cooked pasta. Top with Parmesan cheese. Makes 4 servings.
Recipe courtesy Chicken of the Sea