Instructions: Bring a 4-quart pasta pot three-fourths full with salted water to a boil for the pasta. Mince garlic. Finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice. Cut basil into thin julienne strips. In a large bowl, toss together garlic, zest, juice, basil and tuna with oil from the can.

Boil penne according package directions and drain. Add penne to bowl and toss with salt and pepper to taste.

Makes 2 servings.

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