Penne with Tuna and Fresh Tomato Sauce

Ingredients

• 0.5 teaspoon pepper red crushed to taste
• 3 tablespoons sage fresh chopped
• 5  garlic cloves minced
• 0.8 teaspoon kosher salt 
• 1 tablespoon olive oil extra-virgin
• 2 tablespoons parmesan cheese freshly grated
• 7 oz all-white tuna packed in water, drained chunk canned
• 4 cups tomatoes ripe chopped
• 12 ounces penne pasta whole-wheat
• 1 medium zucchini with a vegetable peeler sliced lengthwise

Equipment

• frying pan
• pot

Directions

1. Cook pasta according to package directions in salted water; reserve 2 TBSP cooking water.
2. Drain pasta and return to pot.
3. In large skillet, heat oil over medium heat.
4. Add garlic; cook until fragrant (1 minute). Stir in tomatoes, salt, crushed red pepper, and sage. Cook over medium-high heat, stirring and pressing down occasionally, until juicy (5 minutes). Stir in tuna and zucchini. Cook 5 minutes. Toss with pasta and reserved cooking water.
5. Sprinkle with Parmesan.