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Whole Wheat Penne Pasta with Tuna

Serves 4
Time 25 min
Lemon juice adds the perfect citrus note to this simple dish. While we call for cooking the onions, tomato and parsley, you can easily skip the cooking by substituting 1/2 cup finely chopped raw red onion, then simply stir in the uncooked tomatoes, parsley and olive oil.
Ingredients
  • 1/4 teaspoon fine sea salt
  • 3/4 pound dried whole wheat penne pasta
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 medium yellow onion, chopped
  • 4 plum tomatoes, chopped
  • 1/2 cup chopped fresh parsley
  • 1 (6.0-ounce) can water-packed Tongol tuna, drained
  • Lemon or lime wedges
  • 1/4 teaspoon ground black pepper
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Method

Bring a large pot of salted water to a boil.

Add pasta and cook according to directions on the package. Drain and keep warm.

Heat oil in a large skillet over medium heat.

Add onions, tomatoes and parsley and cook, stirring often, until onions are translucent, for 3 minutes.

Stir in cooked pasta and tuna.

Toss to combine and season with salt and pepper.

Spoon pasta into bowls and serve with lemon and lime wedges on the side to squeeze over the top.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/4 teaspoon fine sea salt
  • 3/4 pound dried whole wheat penne pasta
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 medium yellow onion, chopped
  • 4 plum tomatoes, chopped
  • 1/2 cup chopped fresh parsley
  • 1 (6.0-ounce) can water-packed Tongol tuna, drained
  • Lemon or lime wedges
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.