Farfalle With Tuna in a Basil Lemon Dressing
photo by PaulaG
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
2-3
ingredients
- 1⁄2 lb farfalle pasta (you can use any pasta, really, I just like this shape as it works well with the tuna)
- 2 garlic cloves
- 1 lemon
- 1⁄4 cup fresh basil leaf, packed
- 6 ounces albacore tuna in water, well drained
- 1 cup cherry tomatoes, halved (I prefer sweet 100s left whole.)
- 1⁄4 cup extra virgin olive oil (more as needed)
- salt & freshly ground black pepper
directions
- Boil pasta in salted water.
- Mince garlic.
- Zest lemon to get one tablespoon zest. Juice the lemon. (About two tablespoons.).
- Shred basil into thin strips.
- Whisk together garlic, zest, lemon juice, olive oil in a large bowl and toss in tuna, breaking it up, add basil and tomatoes.
- Drain pasta well and add to bowl. Toss well.
- If pasta seems dry, add either a little pasta cooking water or more olive oil.
- Serve warm, or room temperature.
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Reviews
-
Made for Zaar Tag...I was really enjoying this pasta, and was torn between four and five stars, when I remembered DeeCooks suggestion to add capers...and it jumped to a five star instantly with that addition. Very fresh flavors that make a perfect pasta for lunch or a light dinner. I had to zest two whole lemons to get a full tablespoon of zest, otherwise everything went exactly as written (although I couldn't find where to add the basil, so I just mixed it in right before the tuna). Thanks for a great recipe, DeeCooks!
RECIPE SUBMITTED BY
If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored.
My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up.
My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!!
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