Pasta With Tuna and Black Olive Vinaigrette

Submitted by Japanese Delight

"From Real Simple Magazine, August 2006"

 

• Ready In: 15mins
• Ingredients: 9
• Serves: 4

ingredients

• 340.19 g whole wheat pasta (rigatoni or penne)
• 118.29 ml extra virgin olive oil
• 2 garlic cloves, finely chopped
• 14.79 ml capers, rinsed, drained, and chopped
• 118.29 ml kalamata olive, pitted and roughly chopped
• 118.29 ml chopped fresh flat-leaf parsley
• 29.58 ml fresh lemon juice
• 1.23 ml black pepper
• 2 (340.19 g) can tuna, drained

directions

1. Cook the pasta according to the package directions.
2. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium-low heat.
3. Add the garlic and cook until softened, about 2 minutes.
4. Add the capers and olives and cook for 3 minutes.
5. Stir in the parsley and cook until wilted, about 1 minute. Remove from heat.
6. Add the lemon juice, pepper, and the remaining oil.
7. Drain the pasta, rinse under cold water, and divide among individual bowls. Top with the tuna and olive vinaigrette.
8. Tip: Consider splurging on a can of Italian olive oil-packed tuna for this recipe, or any other dish that calls for tuna. Its robust flavor makes everyday meals extraordinary.

Reviews

[Peachie Keene]

Yum! This was really great: my only qualm is with the olive oil. There must be some way around that. I think it may be just as good without (perhaps by simply spraying the pan). Thanks for posting!