Ingredients
- 1 lb Anna Organic Whole Wheat Penne Rigate
- 1/2 cup Cento Imported Extra Virgin Olive Oil Plastic, divided
- 1 Lemon, juiced
- 1 can Cento Cannellini Beans (19 oz), divided
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 2 cans Cento Tuna Fish in Olive Oil (5 oz)
- 1 jar Cento Capers in Sea Salt (2 oz), drained
- 1/2 small Red Onion, thinly sliced
- 2 cups Baby Arugula
- 2-3 sprigs Flat Leaf Parsley, chopped
Directions
Bring a large pot of water to a boil, season with salt and cook pasta just under package instructions or until very al dente. Stir pasta frequently throughout cooking, then strain and rinse under cold running water. Spread pasta on a baking sheet to cool and drizzle with olive oil. While pasta cools, prepare dressing by placing half the beans in a medium mixing bowl and mash with a fork. Add lemon juice, salt and pepper, then whisk in olive oil. Transfer pasta to a large mixing bowl, combine with remaining beans, tuna, capers, red onion and arugula to the bowl. Mix thoroughly and let chill for at least one hour before serving. Garnish with fresh parsley. Serves 4-6.
