Penne Nicoise
Penne Niçoise is a vibrant and elegant pasta dish inspired by the classic flavors of a Niçoise salad, turning simple ingredients into a Mediterranean masterpiece. This recipe combines al dente penne pasta with tender green beans, juicy cherry tomatoes, briny kalamata olives, and chunks of rich, olive-oil-packed tuna for a light yet satisfying meal. A finishing drizzle of extra virgin olive oil, fresh lemon juice, and a handful of peppery arugula add brightness and complexity, while capers and garlic create a savory depth. Perfect for busy weeknights, this one-skillet recipe is ready in just 35 minutes and brings taste, nutrition, and sophistication to your table. Serve it warm as a hearty dinner or at room temperature as a refreshing pasta salad—either way, it’s a Mediterranean-inspired crowd-pleaser!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1.5 cups cherry tomatoes
- 1 cup green beans
- 0.5 cup kalamata olives
- 1 can (5 oz) canned tuna in olive oil
- 0.5 small red onion
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp capers
- 2 cloves garlic
- 2 cups arugula
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, around 9-11 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
While the pasta is cooking, trim the ends of the green beans and cut them into 2-inch pieces. Blanch them in boiling water for 2 minutes, then transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Halve the cherry tomatoes, slice the red onion thinly, and mince the garlic cloves.
In a large skillet over medium heat, warm 2 tablespoons of extra virgin olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they soften slightly.
Stir in the blanched green beans, kalamata olives, capers, and canned tuna (drained, but leave the tuna in chunks). Cook for 2-3 minutes to combine the flavors.
Add the cooked pasta to the skillet, along with the reserved pasta water and 1 tablespoon of olive oil. Toss gently to coat the pasta in the sauce.
Remove the skillet from heat and stir in the arugula and fresh lemon juice. Season with salt and black pepper to taste.
Serve immediately in bowls, garnished with additional arugula or a sprinkle of freshly cracked black pepper, if desired. Enjoy!
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 4619 mg | 201% | |
| Total Carbohydrate | 287.0 g | 104% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 14.6 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 306 mg | 24% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2172 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
