Name: Tuna Puttanesca Gluten-Free Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz gluten-free brown rice penne; 6 oz canned skipjack tuna; 0.5 tbsp extra virgin olive oil; 2 cloves garlic; 0.5 cup crushed tomatoes; 1 tbsp capers; 6 whole kalamata olives; 0.25 tsp red pepper flakes; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tuna Puttanesca Gluten-Free Pasta

Al dente gluten-free pasta tossed in a zesty, briny tomato sauce with protein-packed tuna and pungent kalamata olives for a vibrant Mediterranean finish.

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NUTRITION

Protein

44.5g

Fat

14.4g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

1.5 oz gluten-free brown rice penne

6 oz canned skipjack tuna

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.5 cup crushed tomatoes

1 tbsp capers

6 whole kalamata olives

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Boil a pot of salted water and cook the gluten-free pasta until al dente, then drain and set aside.
2
Heat olive oil in a large skillet over medium heat and sauté the minced garlic and red pepper flakes until fragrant.
3
Stir in the crushed tomatoes, capers, and halved olives, simmering the sauce for about 5 minutes to meld the flavors.
4
Gently fold in the drained tuna, breaking it into chunks, and season with sea salt and black pepper.
5
Add the cooked pasta to the skillet, tossing well to coat every noodle in the savory, briny sauce.
6
Garnish with fresh chopped parsley before serving warm.