Penne with Pancetta, Tuna, and White Wine Recipe - Allrecipes.com
Penne with Pancetta, Tuna, and White Wine Recipe
  • READY IN 45 mins

Penne with Pancetta, Tuna, and White Wine

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

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 More Reviews

Most Helpful Positive Review
Jan 01, 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.

 
Most Helpful Critical Review
Sep 16, 2009

The recipe is quick and easy to make but rather bland. I like the veggies and it's healthy but needs something more.

 
Sep 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.

 
Jan 04, 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.

 
Dec 20, 2010

Really tasty and my picky eaters like it!

 
Aug 31, 2010

Healthy and tasty! I used turkey bacon, sweet white wine, and portobello mushrooms. Don't skimp on the salt.

 
Sep 21, 2009

This was good, and a hit with my husband! I added more crushed red pepper, about a cup of wine, went more generous on the olive oil, substituted 2 chopped tomatoes for the cherry tomatoes, canned peas for the frozen peas, 8 oz frozen broccoli for the spinach, and regular bacon for the pancetta. It was surprisingly tasty! Will make again. Thanks for the recipe!

 
Oct 08, 2010

This was pretty good, but it was kind of dry. I left the mushrooms out and used turkey bacon and whole grain penne to make it healthier.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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