Pennette Salad With Tuna and Green and Yellow Beans

• 12 cup extra-virgin olive oil, divided
• 3 garlic cloves, thinly sliced
• salt
• fresh ground black pepper
• 34 cup bias-cut sliced green beans
• 34 cup bias-cut sliced yellow beans
• 12 cup dry white italian wine
• 14 cup water
• 1 tablespoon salt
• 1 lb pennette pasta
• 1 cup drained canned white italian tuna in olive oil
• 2 tablespoons hand-torn fresh basil leaves

1. In a large saute pan, heat 1/4 cup oil over medium heat.
2. Add in garlic and salt/pepper to taste; cook/stir with a wooden spoon, until garlic is lightly browned, about 3 minutes.
3. Using a slotted spoon, remove garlic and discard.
4. Add beans, wine and water; decrease heat to low.
5. Cover and cook until beans are half-cooked, about 3 minutes (or until your desired degree of doneness).
6. Transfer to a large bowl and let cool to room temperature.
7. Meanwhile, in a covered pasta pot over high heat, bring water to a rapid boil; add salt and pennette; cook, uncovered, until pasta is slightly more than al dente.
8. Drain; spread on a rimmed baking sheet and let cool for 5 minutes.
9. Add cooled pennette to bean mixture, including accumulated liquid.
10. Add remaining olive oil, tuna, and basil.
11. Using a wooden spoon, toss to break up the tuna and coat evenly.
12. Season to taste with salt and pepper.
13. Transfer to a large serving platter; serve immediately or refrigerate, covered.
14. Let stand at room temperature for up to 20 minutes to take the chill off before serving.
15. Variations--use all green or all yellow beans.
16. *May substitute penne or cut ziti for the pennette.

extravirgin olive oil, garlic, salt, fresh ground black pepper, green beans, yellow beans, white italian wine, water, salt, pasta, white italian, basil

Taken from www.food.com/recipe/pennette-salad-with-tuna-and-green-and-yellow-beans-429084 (may not work)