Javier's Farfalle Tonno With Fresh Basil and Greek Olives |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Entered for safe-keeping, lots of fresh ingredients to gussy up canned tuna. Two ounces of pasta is a serving, but DH would be very upset if that's all he got. Found on the internet by Javier Julio, and tweaked it a little. Ingredients:
4 -8 ounces farfalle pasta |
1 lemon, zest and juice |
10 ounces tuna in water, drained |
4 -5 spring onions, chopped |
10 -15 large fresh basil leaves, finely chopped |
20 black olives, chopped |
1 -2 roasted pimiento, chopped (optional) |
1/4 cup olive oil |
salt, to taste |
pepper, to taste |
grated parmesan cheese, for garnish (optional) |
Directions:
1. Prepare pasta according to package directions.
2. Meanwhile, peel lemon and slice the lemon zest finely. Squeeze lemon juice and remove seeds.
3. Break the drained tuna into small pieces. Complete chopping of spring onions, basil leaves, olives (and pimientos, if using).
4. In a large skillet on medium heat, pour about 1/4 cup of olive oil and warm it lightly. Saute the spring onions for about 2 minutes. Once finished, turn off heat.
5. Add in the lemon zest, basil, olives, tuna, lemon juice, salt and pepper. Mix the sauce well.
6. Warm the sauce lightly just before adding in the pasta.
7. Drain pasta, reserving about 1/2 cup of pasta water.
8. Toss the pasta in with the sauce. Add in a small amount of the reserved pasta water, and mix well before serving. Sprinkle grated Parmesan cheese, if desired.
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