Pasta with Tuna and Black Olive Vinaigrette

Pasta with Tuna and Black Olive Vinaigrette
Photo by John Kernick

Ingredients

  • 2 6-ounce cans tuna, drained
  • 1 tablespoon capers, rinsed, drained, and chopped
  • 12 ounces regular or whole-wheat rigatoni or penne
  • 2 tablespoons fresh lemon juice
  • ½ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, finely chopped
  • + 11 more ingredients
    • ½ cup extra-virgin olive oil
    • ½ cup kalamata olives, pitted and roughly chopped
    • 2 cloves garlic, finely chopped
    • ¼ teaspoon black pepper
    • ½ cup chopped fresh flat-leaf parsley
    • ½ cup kalamata olives, pitted and roughly chopped
    • ½ cup chopped fresh flat-leaf parsley
    • ¼ teaspoon black pepper
    • 1 tablespoon capers, rinsed, drained, and chopped
    • 12 ounces regular or whole-wheat rigatoni or penne
    • 2 6-ounce cans tuna, drained

Cook the pasta according to the package directions. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes. Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 min...

View full recipe at My Recipes

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