Penne with tuna, capers and parsley

Yield: 1 servings

Measure Ingredient
1 pounds Penne or ziti
1 cup Fresh flat-leafed parsley leaves; washed, dried, and
\N \N ; chopped fine
2 \N Cloves garlic minced to a fine paste
1 small Red onion; minced
1 cup Nicoise or calamata olives; drained and pitted
¼ cup Drained capers; chopped
\N \N Salt and pepper to taste
\N \N Fresh lemon juice
\N \N Extra-virgin olive oil
2 cans Tuna; drained (6-ounce)

Bring a kettle of salted water to a boil. Cook pasta until al dente and drain well in a colander. In a bowl toss together pasta, parsley, garlic, onion, olives, capers, and salt and pepper to taste. Drizzle mixture with lemon juice and olive oil and toss. Add tuna and toss to combine.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9183 Converted by MM_Buster v2.0l.

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