3/4-1lb (375-500g) pasta (shells, springs, etc) |
2 x 7oz (200g) cans tuna, drained (save oil) |
1/4 cup parsley (fresh or dried) |
2 large cloves garlic, diced |
1/2 cup parmesan cheese (i prefer an equal combination of parmesan, pecorino and romano) |
1/4 teaspoon salt (optional, because of the cheese) |
1/8 teaspoon pepper (whatever colour you desire, pink or green would work as well as black) |
1/3 cup lemon juice (or lime for a zestier taste) |
2 teaspoons basil (fresh or dried) |
1/3 cup ripe olives, chopped |
1/2 cup of oil (if using tuna in oil, use the reserved oil and add a good quality extra virgin olive oil to make up to 1/2 cup |
