Pennette Salad With Tuna and Green and Yellow Beans

In '250 True Italian Pasta Dishes'

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup  extra-virgin olive oil, divided
• 3  garlic cloves, thinly sliced
•  salt
•  fresh ground black pepper
• 3⁄4 cup  bias-cut sliced green beans
• 3⁄4 cup  bias-cut sliced  yellow beans
• 1⁄2 cup  dry white italian wine
• 1⁄4 cup water
• 1  tablespoon salt
• 1  lb  pennette pasta
• 1  cup  drained canned white italian tuna in olive oil
• 2  tablespoons  hand-torn fresh basil leaves

Directions

1. In a large saute pan, heat 1/4 cup oil over medium heat.
2. Add in garlic and salt/pepper to taste; cook/stir with a wooden spoon, until garlic is lightly browned, about 3 minutes.
3. Using a slotted spoon, remove garlic and discard.
4. Add beans, wine and water; decrease heat to low.
5. Cover and cook until beans are half-cooked, about 3 minutes (or until your desired degree of doneness).
6. Transfer to a large bowl and let cool to room temperature.
7. Meanwhile, in a covered pasta pot over high heat, bring water to a rapid boil; add salt and pennette; cook, uncovered, until pasta is slightly more than al dente.
8. Drain; spread on a rimmed baking sheet and let cool for 5 minutes.
9. Add cooled pennette to bean mixture, including accumulated liquid.
10. Add remaining olive oil, tuna, and basil.
11. Using a wooden spoon, toss to break up the tuna and coat evenly.
12. Season to taste with salt and pepper.
13. Transfer to a large serving platter; serve immediately or refrigerate, covered.
14. Let stand at room temperature for up to 20 minutes to take the chill off before serving.
15. Variations--use all green or all yellow beans.
16. *May substitute penne or cut ziti for the pennette.