Pasta With Tuna, Farlic, Lemon, Capers & Olives - cooking recipe
Ingredients
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12 ounces dried conchiglie or 12 ounces gnocchi
4 tablespoons olive oil
4 tablespoons butter
3 large garlic cloves, thinly sliced
1 -7 oz.can tuna in olive oil, drained (could use 2)
2 tablespoons lemon juice
1 tablespoon capers
10 -12 black olives, pitted and sliced
2 tablespoons chopped flat leaf fresh parsley
Preparation
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Cook the pasta until tender but still firm to the bine. Drain and return to pan.
Heat olive oil and butter in skillet over med-low heat. Add the garlic and cook for a few seconds until just begining to color. Reduce heat to low. Add tuna, lemon juice, capers and olives. Stire gently until all ingredients are heated through.
Transfer the pasta to a serving dish. Pour the tuna mixture over the pasta. Add the parsley. Toss well to mix then serve immediately with mixed greens, haricot verts, or snow peas.
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