Pasta With Tuna In Black Olive Vinegrette Recipe

Ingredients

Chopped olives, capers, and tuna give this 20-minute dish an air of elegance.

SERVES: 4

PREP TIME: 5 Minutes

COOK TIME: 15 Minutes

Ingredients

12 ounces regular or whole-wheat rigatoni or penne

1/2 cup extra-virgin olive oil

2 cloves garlic, finely chopped

1 tablespoon capers - rinsed, drained, and chopped

1/2 cup kalamata olives, pitted and roughly chopped

1/2 cup chopped fresh flat-leaf parsley

2 tablespoons fresh lemon juice

1/4 teaspoon black pepper

2 6-ounce cans tuna, drained

Preparation

Directions Step 1 Step 1: Cook the pasta according to the package directions.

Step 2 Step 2: Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium-low heat.

Step 3 Step 3: Add the garlic and cook until softened, about 2 minutes. Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute.

Step 4 Step 4: Remove from heat. Add the lemon juice, pepper, and the remaining oil.

Step 5 Step 5: Drain the pasta, rinse under cold water, and divide among individual bowls. Top with the tuna and olive vinaigrette.

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