VITO'S PASTA AL MEDITERRANEO
Pasta with tuna and olives, dressed with lemon.
Delicious warm, room temperature or cold.
Great Summer dish
Course: Dinner, Lunch
Cuisine: Italian
Servings: 6 people
INGREDIENTS
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1 lb shell or rigatoni pasta prepared according to package
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20 Oil cured olives, pitted & chopped
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4 tbsp pine nuts, (walnuts can be used) lightly toasted, coarsely chopped
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1 clove garlic minced
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3 tbsp fresh parsley chopped or 1 tbsp dried
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3 tbsp fresh basil chopped or 1 tbsp dried
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6 tbsp olive oil
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2 6 oz cans tuna
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3 tbsp fresh lemon juice
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Salt & pepper to taste
INSTRUCTIONS
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Cook pasta according to package, you’ll want it to be al dente
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Coarsely chop olives & pine nuts separately
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In large pasta serving bowl combine olives, nuts, garlic, parsley, basil, olive oil & tuna, mix gently.
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Place cooked pasta in serving bowl, dress with lemon juice, season with salt & pepper and toss together until pasta is nicely coated.
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Plate and serve with lemon wedge
Note: *This can be served warm or at room temperature.*
Keep in mind that the oil cured olives are salty, so taste before adding salt.