Not good looking, but tasty.
It's whole-wheat penne rigate with chopped-up kalamata olives, a can of very decent European tuna, some chopped walnuts and a little chopped parsley.
The flavors were good, but oy — the textures were like eating a winter coat: all wooly.
I find some whole-wheat pastas grainy in texture, while some are smooth. Some time ago my local newspaper ran a story comparing the various brands of whole-wheat pasta, and the conclusion was that different pasta shapes are more or less palatable depending on which brand you buy. In other words, a Barilla something-or-other might be good, but a Barilla something-or-other-else might not be. I wish I'd saved the article.
This dish was made with De Cecco pasta. We bought it on an impulse, because we'd been hankering for a tuna-walnut pasta meal.
Dang. I should have waited until I had loaded all my shiny new Elfa shelves, since I just discovered we've already got an unopened bag of whole-wheat penne, different brand. I didn't know that before, because my previous kitchen was a lot harder to deal with than I realized at the time.
How hard? When I was loading pasta into the shelves this time, I discovered I have three packages of whole-wheat spaghetti. Three. I don't know what's wrong with me, but I hope to get a handle on it.