Tuna & Bean Pasta

Instructions

1. Prepare Ingredients

   5 min hands-on

   • Finely chop parsley leaves, separating stalks for later use.
   • Thinly slice garlic into discs.
   • Zest and juice lemons, keeping them separate.
   • Drain and rinse pinto beans, then set aside.
   • Break canned tuna into medium-sized chunks.

2. Cook Pasta

   3 min hands-on10 min waiting

   • Bring a large pot of salted water to a rolling boil.
   • Cook whole-grain pasta until al dente.
   • Reserve one cup of pasta water before draining.

3. Prepare Base Sauce

   2 min hands-on

   • Heat olive oil in a large skillet over medium heat.
   • Add chopped parsley stalks and cook for 1 minute.
   • Stir in cayenne pepper and sliced garlic.
   • Cook for 1-2 minutes until garlic is lightly golden.

4. Add Briny Elements

   2 min hands-on

   • Add green olives and capers to the skillet.
   • Stir for 1-2 minutes to combine flavors.

5. Build Bean-Tuna Mixture

   2 min hands-on

   • Stir in pinto beans, coating them in the mixture.
   • Add half of the reserved pasta water, stirring to create a light sauce.

6. Add Tuna and Herbs

   1 min hands-on

   • Gently fold in tuna chunks.
   • Sprinkle in half of the chopped parsley leaves.

7. Brighten with Lemon

   • Add lemon zest and juice to the sauce.
   • Stir to combine.

8. Combine Pasta and Sauce

   2 min hands-on

   • Add cooked pasta to the skillet.
   • Toss over low heat to coat pasta evenly.
   • Adjust seasoning with salt and black pepper.

9. Serve and Garnish

   1 min hands-on

   • Transfer pasta to serving bowls.
   • Garnish with remaining parsley and a pinch of cayenne pepper if desired.
   • Cooking tips:
   • Use a microplane grater for fine lemon zest.
   • Avoid overcooking tuna to maintain its moisture.
   • Taste whole-grain pasta as it cooks to ensure desired softness.
   • Adjust cayenne pepper to your spice tolerance.