Pennette Salad With Tuna and Green and Yellow Beans

1. 1

   In a large saute pan, heat 1/4 cup oil over medium heat.

2. 2

   Add in garlic and salt/pepper to taste; cook/stir with a wooden spoon, until garlic is lightly browned, about 3 minutes.

3. 3

   Using a slotted spoon, remove garlic and discard.

4. 4

   Add beans, wine and water; decrease heat to low.

5. 5

   Cover and cook until beans are half-cooked, about 3 minutes (or until your desired degree of doneness).

6. 6

   Transfer to a large bowl and let cool to room temperature.

7. 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. 8

   Drain; spread on a rimmed baking sheet and let cool for 5 minutes.

9. 9

   Add cooled pennette to bean mixture, including accumulated liquid.

10. 10

    Add remaining olive oil, tuna, and basil.

11. 11

    Using a wooden spoon, toss to break up the tuna and coat evenly.

12. 12

    Season to taste with salt and pepper.

13. 13

    Transfer to a large serving platter; serve immediately or refrigerate, covered.

14. 14

    Let stand at room temperature for up to 20 minutes to take the chill off before serving.

15. 15

    Variations--use all green or all yellow beans.

16. 16

    *May substitute penne or cut ziti for the pennette.

* Per serving · 4 servings · Values may vary.

No additional tips available.