This recipe can be prepared in 45 minutes or less.
1/2 pound penne
1 garlic clove
1/4 cup packed fresh basil leaves
a 6-ounce can tuna in olive oil (not drained)
Bring a 4-quart pasta pot three fourths full with salted water to a boil for penne. Mince garlic. Finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice. Cut basil into thin strips. In a large bowl toss together garlic, zest, juice, basil, and tuna with oil from can.
Boil penne until al dente and drain in a colander. Add penne to bowl and toss with salt and pepper to taste.