Sounds scrumptious doesn't it? This dish is better known as
Pasta with Tuna and Black Olive Vinaigrette. But if you can guess the TV show reference, I'll give you a cookie. Jess and Christopher, you don't count. Anyhoo, this may not sound so appetizing as tuna is a tough sell with a lot of folks, but it tastes wondrous. Especially for canned tuna (obviously it's canned - I'm the laziest human being alive). Plus anything with olives and capers will win over this cold heart.
I thought I should give some credit as a lot of my recipes are coming from my sister's recipe box, so thanks Jame. I am new to this whole Pescetarianism thing so she has been providing me with lots of much appreciated inspiration. If you haven't already, I recommend getting on a recipe sharing site like we use,
WeEatt, to share your favorite recipes with friends and family.
Or...you can just keep coming back to the always cutting edge, Noël Marie, for your innovative culinary needs. Fine, on to the recipe.
Ingredients
- 12 ounces penne pasta
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 Tbsp capers, rinsed
- 1/2 cup kalamata olives, roughly chopped
- 1/2 cup fresh flat-leaf parsley, chopped
- 2 Tbsp fresh lemon juice
- 1/4 tsp black pepper
- 2 6 oz cans tuna, drained
How To...
Cook the pasta according to the package directions. Meanwhile, heat 3 Tbsp of the oil in a large skillet over medium-low heat. Add garlic and cook until softened, about 2 minutes. Add capers and olives and cook for 3 minutes. Stir in parsley and cook until wilted, about 1 minute. Remove from heat. Add the lemon juice, pepper, tuna, and the remaining oil. Drain the pasta and rinse under cold water. Mix with tuna mixture and serve.
Recipe is courtesy of: Real Simple via Jamie
