How to make it

  • In a large sauce-pan of boiling salted water, cook the pasta until al dente. Drain, reserving 3/4 cup pasta cooking water.
  • Meanwhile, in a large skillet, heat 2 Tbs. EVOO over medium-high heat. Add the bread crumbs and toast, stirring, for 1-2 minutes. Transfer to a bowl; season with salt and pepper.
  • In the same skillet, add the garlic and the remaining 1/4 cup EVOO 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.
  • Add the pasta, tuna and lemon peel to the skillet and toss. Season with salt and pepper and top with the toasted crumbs.
  • Toast the bread on the lightest setting for your toaster. Rub the 1 reserved piece of garlic over the toast and brush with the melted butter. Broil on a foil-lined sheet pan unitl golden, about 1 minute.
  • Serve with garlic toast and lemon wedges.
  • **recipe and photograph from "Every Day with Rachael Ray" magazine**

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    " It was excellent "
    momo_55grandma ate it and said...
    love this no brainer great recipe high5 thanks
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