Pasta With Tuna and Black Olive Vinaigrette

John Kernick

Serves 4| Hands-On Time: 10m | Total Time: 15m

Ingredients

• 12 ounces regular or whole-wheat rigatoni or penne
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 1 tablespoon capers, rinsed, drained, and chopped
• 1/2 cup kalamata olives, pitted and roughly chopped
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon black pepper
• 2 6-ounce cans tuna, drained

Directions

1. Cook the pasta according to the package directions. Drain and rinse under cold water.
2. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes.
3. Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute.
4. Remove from heat. Add the lemon juice, pepper, and the remaining oil.
5. Divide the pasta among individual bowls. Top with the tuna and olive vinaigrette.

By Kate Merker,  August 2006

Fonte e imagem:

http://www.realsimple.com/food-recipes/browse-all-recipes/pasta-tuna-black-olive-vinaigrette-10000001213257/index.html