1 lb. penne pasta,
1 (5 oz.) can of tuna,
1/4 cup sliced sun-dried tomato,
4 Tbsp. pesto sauce,
1 oz. dry white wine,
1 small onion, sliced,
2 clives garlic, crushed,
3 Tbsp. extra virgin olive oil,
1 cup julienne vegetables,
salt and pepper to taste.
Recipe: Heat the olive oil in a heavy skillet and saute the garlic and onion for about 3 minutes. Add the sundried tomatoes and julienne vegetables (carrots, peppers, celery, firm tomatoes, etc.), and saute until soft. Deglaze with the white wine. Wait until the wine evaporates and add the pesto sauce and the drained tuna. In the meantime boil the penne pasta according to taste or follow the package instructions, and toss it with the sauce. Turn the heat up and mix well for a minute. Serve immediately. The penne con pesto e tonno is a very easy pasta recipe which won't fail you if you have only 15 minutes to cook a dinner and you need something easy and delicious.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.