*Penne Riviera Style


- 1 lb. penne pasta
- 1 6 oz. can of tuna in oil
- 1/2 cup green peas
- 1 16 oz can of whole, peeled tomatoes
- 2 1/2 tablespoons extra virgin olive oil
- 1-2 cloves garlic
- 1 large red bell pepper
- 3-4 leaves of basil
- salt, pepperr


Dice the pepper and saute' in the olive oil with the chopped garlic. (Do not allow garlic to brown). Add the tuna and saute' for 2 minutes, add the tomatoes and chopped basil, salt, and pepper. Chop up the tomatoes while cooking in sauce. Cook the penne in abundant water and a little sea salt. Drain. Add the tomato and tuna sauce to the pasta. Serve with grated parmesan cheese. Serves four.