1/1 Photo of Javier's Farfalle Tonno With Fresh Basil and Greek Olives
Entered for safe-keeping, lots of fresh ingredients to gussy up canned tuna. Two ounces of pasta is a serving, but DH would be very upset if that's all he got. Found on the internet by Javier Julio, and tweaked it a little.
My Private Note
Units: US | Metric
- 4 -8 ounces farfalle pasta
- 1 lemon, zest and juice
- 10 ounces tuna in water, drained
- 4 -5 spring onions, chopped
- 10 -15 large fresh basil leaves, finely chopped
- 20 black olives, chopped
- 1 -2 roasted pimiento, chopped (optional)
- 1/4 cup olive oil
- salt, to taste
- pepper, to taste
- grated parmesan cheese, for garnish (optional)
- 1Prepare pasta according to package directions.
- 2Meanwhile, peel lemon and slice the lemon zest finely. Squeeze lemon juice and remove seeds.
- 3Break the drained tuna into small pieces. Complete chopping of spring onions, basil leaves, olives (and pimientos, if using).
- 4In a large skillet on medium heat, pour about 1/4 cup of olive oil and warm it lightly. Saute the spring onions for about 2 minutes. Once finished, turn off heat.
- 5Add in the lemon zest, basil, olives, tuna, lemon juice, salt and pepper. Mix the sauce well.
- 6Warm the sauce lightly just before adding in the pasta.
- 7Drain pasta, reserving about ½ cup of pasta water.
- 8Toss the pasta in with the sauce. Add in a small amount of the reserved pasta water, and mix well before serving. Sprinkle grated Parmesan cheese, if desired.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Javier's Farfalle Tonno With Fresh Basil and Greek Olives
Serving Size: 1 (186 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 709.7
- Calories from Fat 334
- Total Fat 37.1 g
- Saturated Fat 5.7 g
- Cholesterol 62.4 mg
- Sodium 893.6 mg
- Total Carbohydrate 50.2 g
- Dietary Fiber 4.8 g
- Sugars 2.9 g
- Protein 43.8 g