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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Halve the cherry tomatoes, slice the red onion thinly, and mince the garlic cloves.

Step 4

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.

Step 5

Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they soften slightly.

Step 6

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.

Step 7

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.

Step 8

Remove the skillet from heat and stir in the arugula and fresh lemon juice. Season with salt and black pepper to taste.

Step 9

Serve immediately in bowls, garnished with additional arugula or a sprinkle of freshly cracked black pepper, if desired. Enjoy!

Nutrition Facts

Serving size	(1149.9g)

Amount per serving	% Daily Value*
Calories	2296.3

Total Fat 96.4g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 71mg	0%
Sodium 4618.9mg	0%
Total Carbohydrate 287.0g	0%
Dietary Fiber 28.8g	0%
Total Sugars 14.6g
Protein 80.9g	0%

Vitamin D 284IU	0%
Calcium 306.1mg	0%
Iron 21.6mg	0%
Potassium 2172.4mg	0%

*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.

Source of Calories

Fat: 37.1%

Protein: 13.8%

Carbs: 49.1%