Pasta With Tuna, Farlic, Lemon, Capers & Olives
"This is a recipe I got from Pasta...made simple. I buy the "better" tuna in the can or jar in olive oil - it tastes less fishy and comes in more meaty chunks as opposed to flakes. This dish is a hit with my kids and picky tuna eaters and a super easy recipe. I usually don't carry gnocchi on hand and use penne or other short pasta. It looks like a very sophisticated dish and tastes like a sophisticated dish."
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4-5
ingredients
- 12 ounces dried conchiglie or 12 ounces gnocchi
- 4 tablespoons olive oil
- 4 tablespoons butter
- 3 large garlic cloves, thinly sliced
- 1 -7 oz.can tuna in olive oil, drained (could use 2)
- 2 tablespoons lemon juice
- 1 tablespoon capers
- 10 -12 black olives, pitted and sliced
- 2 tablespoons chopped flat leaf fresh parsley
directions
- Cook the pasta until tender but still firm to the bine. Drain and return to pan.
- Heat olive oil and butter in skillet over med-low heat. Add the garlic and cook for a few seconds until just begining to color. Reduce heat to low. Add tuna, lemon juice, capers and olives. Stire gently until all ingredients are heated through.
- Transfer the pasta to a serving dish. Pour the tuna mixture over the pasta. Add the parsley. Toss well to mix then serve immediately with mixed greens, haricot verts, or snow peas.
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RECIPE SUBMITTED BY
I love to cook and try new recipes so long as it's not over the top. I am more of a baker. Our family uses a lot of game meat in our diet therefore I look for recipes to adapt most of the time on this site.
