Pasta With Tuna and Olives |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This has a really nice briny flavor, which I enjoy. I'm not sure where I originally got this recipe, but this is my variation of it. If you don't have any kalamata olives, green works equally well. Ingredients:
12 ounces whole wheat pasta |
1/2 cup extra virgin olive oil |
2 garlic cloves, finely chopped |
1 tablespoon capers, rinsed drained and chopped |
1/2 cup kalamata olive, pitted and roughly chopped |
1/2 cup fresh parsley, chopped |
2 tablespoons lemon juice |
1/4 teaspoon black pepper |
2 (6 ounce) cans tuna, drained |
Directions:
1. Cook the pasta according to the package directions.
2. Meanwhile, heat 3 Tbsp of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes. Add the capers and olives, cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute. Remove from heat. Add the lemon juice, pepper, tuna and the remaining oil.
3. Drain the pasta, rinse under cold water, and toss with tuna and olive mixture.
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