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Penne with Pancetta, Tuna, and White Wine

Penne with Pancetta, Tuna, and White Wine

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
senoritapupnstuff

senoritapupnstuff

This is a fresh-tasting pasta dish loaded with good stuff! Pancetta, peas, mushrooms, spinach, flaked tuna, and cherry tomatoes are cooked in a bright-tasting white wine and lemon juice sauce. This recipe calls for canned tuna, but it is also a great way to use leftover tuna steaks.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
  2. Return skillet to medium heat, and pour in 2 tablespoons olive oil. Stir in onion, garlic, and crushed red pepper. Cook until soft, about 5 minutes. Stir in mushrooms. Cook until they begin to give off juices.
  3. Turn the heat up to medium high, and pour in wine. Cook about 3 minutes.
  4. Reduce heat to medium low. Stir in peas, cherry tomatoes, and spinach. Flake in tuna, drizzle in lemon juice, and season with salt and pepper. Stir to combine, and cook until warmed through.
  5. Meanwhile, bring a large pot of salted water to boil. Cook penne until al dente, about 8 to 10 minutes. Drain, and stir into tuna mixture. Top with freshly grated Parmesan.
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Reviews

Mary
13

Mary

1/1/2007

I enjoyed this, but would suggest using chicken or steak rather than tuna. I might try using other vegetables rather than peas for a change of flavor. It was a bit dry for our taste. I suggest using some chicken, beef or vegetable broth to the mixture.

alisonwillette
8

alisonwillette

9/18/2007

This was really good. I thought it was a bit salty but my family loved it and my DH (a very picky eater) loved it. I think next time I'm going to try fresh tun instead of canned, I think it might make the flavor more savory rather than salty.

Phantom55
7

Phantom55

1/4/2012

I actually enjoyed this though I was getting a bit frustrated trying to get enough flavor into it. Added fresh basil, fresh parsley and thyme and a considerable amount of parmesan with an addition of "pasta" water from the multigrain penne. Next time I will also put in some capers or kalamata olives.

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