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Categories:
penne green beans olive oil red wine vinegar salt tuna grape tomatoes kalamata olives fresh parsley capers kosher salt eggs
Viewed: 70 - Published at: 2 years agoIngredients
- 1 pound penne or rotini
- 1/2 pound frozen green beans
- 4 to 6 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon table salt
- 2 6-ounce cans tuna in water, drained
- 2 cups grape tomatoes, halved
- 1/2 cup kalamata olives, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon capers
- Kosher salt and freshly ground black pepper, to taste
- 6 hardboiled eggs, quartered (optional)
Method
- While pasta and beans are cooking, combine olive oil, red wine vinegar and 1/4 teaspoon salt in a large bowl. Whisk them together. Add tuna, tomatoes, olives, parsley, and capers. Stir to combine.
- Pour pasta and green beans into bowl. Salt and pepper to taste. Stir gently to combine. Add reserved pasta water and stir again if necessary. Top with eggs, if using.
