1/2 pound mini penne

1 pound cherry tomatoes

2 cloves garliic, peeled

1/2 cup basil leaves

1 tablespoon mint leaves 2 tablesoons olive oil

Two 6 ounce cans chunk tuna, drained and flaked

Salt and pepper, to taste

Shredded basil and halved cherry tomatoes, for topping (optional)

1. Cook pasta according to directions.

2. Puree all the ingredients except the tuna, in a blender.

3. Drain the pasta, return it to the pot, and stir in the tuna and sauce.

4. Season with salt and pepper. Top with basil and tomatoes.

Adapted from Healthy Style Magazine, Dorie Greenspan.

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