Garlic & Tuscan Herb Tuna Penne Pasta in Creamy Sun-Dried Tomato Sauce

Ingredients

• 5 oz. can Genova Garlic & Tuscan Herb Yellowfin Tuna
• 1/2 lb. uncooked penne pasta
• 1 cup sun dried tomatoes in oil, chopped
• 2 cloves garlic, minced
• 1 cup half & half
• 1/2 cup parmesan cheese
• 1/2 teaspoon salt, or more to taste
• 1/2 teaspoon black pepper
• 1/4 cup chopped parsley

Directions

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat large skillet over medium-high heat. Add the chopped sun-dried tomatoes and the oil from the tuna can. Reserve the chunks of tuna for later.
3. As the sun-dried tomatoes start to sizzle in the oil, add the garlic and cook until garlic is translucent and fragrant.
4. Stir in heavy cream, parmesan cheese, salt and pepper. Simmer on low heat until sauce is slightly thickened.
5. Add pasta and cook until heated through.
6. Add chopped parsley and chunks of tuna. Gently stir until pasta is coated in the sauce and serve warm.