1. In a large saute pan, heat 1/4 cup oil over medium heat. 2. Add in garlic and salt/pepper to taste; cook/stir with a wooden spoon, until garlic is lightly browned, about 3 minutes. 3. Using a slotted spoon, remove garlic and discard. 4. Add beans, wine and water; decrease heat to low. 5. Cover and cook until beans are half-cooked, about 3 minutes (or until your desired degree of doneness). 6. Transfer to a large bowl and let cool to room temperature. 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. Drain; spread on a rimmed baking sheet and let cool for 5 minutes. 9. Add cooled pennette to bean mixture, including accumulated liquid. 10. Add remaining olive oil, tuna, and basil. 11. Using a wooden spoon, toss to break up the tuna and coat evenly. 12. Season to taste with salt and pepper. 13. Transfer to a large serving platter; serve immediately or refrigerate, covered. 14. Let stand at room temperature for up to 20 minutes to take the chill off before serving. 15. Variations--use all green or all yellow beans. 16. *May substitute penne or cut ziti for the pennette. ---------------------------------------------------------------------------
Nutrition
Ingredients
