Yield: 1 servings
|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.