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

• 1 lb shell or rigatoni pasta prepared according to package

• 20 Oil cured olives, pitted & chopped

• 4 tbsp pine nuts, (walnuts can be used) lightly toasted, coarsely chopped

• 1 clove garlic minced

• 3 tbsp fresh parsley chopped or 1 tbsp dried

• 3 tbsp fresh basil chopped or 1 tbsp dried

• 6 tbsp olive oil

• 2 6 oz cans tuna

• 3 tbsp fresh lemon juice

• Salt & pepper to taste

INSTRUCTIONS

• Cook pasta according to package, you’ll want it to be al dente

​

• Coarsely chop olives & pine nuts separately

​

• In large pasta serving bowl combine olives, nuts, garlic, parsley, basil, olive oil & tuna, mix gently.

​

• Place cooked pasta in serving bowl, dress with lemon juice, season with salt & pepper and toss together until pasta is nicely coated.

​

• 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.