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Tuna, Caper, and Basil Penne


Infuse the flavors of Provence in to a bowl of penne tonight with this quick meal that comes together in the time it takes to boil the pasta.

  • Servings: 4

Photography: Jonathan Lovekin

Source: Everyday Food, March 2013


  • 3/4 pound penne
  • 1/2 cup capers
  • 2 teaspoons grated lemon zest
  • 1/4 cup olive oil
  • 2 cans (6 ounces each) drained tuna in olive oil
  • 2 tablespoons lemon juice
  • 1 cup chopped fresh basil leaves


  1. Cook penne, reserving 1/4 cup pasta water. In a medium skillet, saute capers and lemon zest in olive oil, 1 minute. Add tuna and cook until heated through. Add penne, pasta water, and lemon juice. Season, and stir in basil.

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