Ingredients
- 1 pound whole wheat penne pasta
- 1 (6.6 ounce) canned tuna, drained and broken into small pieces
- 1 clove garlic, minced
- 1/2 cup kalamata olives, pitted, rinsed and drained
- 1 tablespoon olive oil
- 1/2 can marinara sauce
- Salt to taste
- 1/2 teaspoon crushed red pepper flakes
- 2 cups spinach
Directions
Cook the pasta 2 minutes less than the package directions—reserve 2 tablespoons of the pasta water.
Heat the olive oil in a small saucepan over medium heat and add the garlic. Cook, stirring, just until fragrant, and remove from the heat. Add the tuna and tomato sauce.
Bring to a simmer and season to taste with salt and add the red pepper flakes. Stir in olives.
Add the spinach, reserved pasta water and the cooked pasta. Stir until the spinach is wilted.
Serve and enjoy!
Recipe in Action
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4 Servings
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Difficulty: Easy
Nutrition Tip 
Canned tuna is a good source of essential nutrients, such as omega-3 fatty acids, high quality protein, selenium and Vitamin D.
Many believe this dish is of Sicilian origin because Sicily is responsible for catching a majority of of Italy's seafood, especially tuna.
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