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Instructions |
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In a large saucepan of boiling salted water, cook the pasta until al dente. Drain, reserving 3/4 cup pasta cooking water.
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Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the bread crumbs and toast, stirring, for 1 to 2 minutes. Transfer to a bowl; season with salt and pepper.
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In the same skillet, add the garlic and the reamining 1/4 cup olive oil and cook over medium heat until golden, about 2 minutes. Stir in the tomatoes and cook until softened, about 4 minutes. Add the reserved pasta water and bring to a simmer. Stir in the green beans and cannellini beans and cook until tender.
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Add the pasta, tuna and lemon peel to the skillet and toss. Season with salt and pepper and top with the toasted crumbs. Serve with the lemon wedges.
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| Serving
Suggestions |
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Use a drained 14.5 oz can of diced tomatoes instead of the grape tomatoes
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Originally Submitted
11/11/2008
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