Nicoise sauce (with shells)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Curly pasta; or shaped such as |
| ; rotelle or shells | ||
| 1 | can | Tuna; packed in oil |
| ; (6-ounce) | ||
| 12 | Black olives; preferably | |
| ; oil-cured pitted | ||
| ; and coarsely | ||
| ; chopped | ||
| 4 | Scallions; white part only | |
| 1 | Ripe tomato; thinly sliced | |
| 2 | Cloves garlic; stemmed and finely | |
| ; chopped | ||
| 12 | Fresh basil leaves; minced | |
| 2 | tablespoons | Extra-virgin olive oil |
| Salt and freshly ground black pepper; to taste | ||
| 3 | tablespoons | Freshly grated parmesan cheese |
Directions
1. Bring a large pot of lightly salted water to a boil.
2. Add the pasta and stir a few times to ensure that the pasta does not stick to itself.
3. Boil vigorously for the time recommended on the pasta package or until the pasta is tender.
4. While the pasta cooks, place the tuna with its oil in a serving bowl and use a fork to break the tuna into small pieces.
5. Mix the tuna, olives, scallions, tomato, garlic, basil, olive oil, salt, and pepper.
6. Drain the pasta and toss it in the bowl with the sauce and Parmesan cheese.
Copyright credit: 1996 by Andrew Schloss and Ken Bookman © 1996 Lifetime Entertainment Services. All rights reserved.
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