Farfalle with Tuna, Lemon + Capers

Farfalle with Tuna, Lemon + Capers

FROM: william





This is a nice and easy pasta dish


1 can tuna in brine, drained
1 large clove garlic, minced
zest from one lemon
2 tbsp. lemon juice
2 tbsp. capers, drained
2 tbsp. olive oil
1-2 diced plum tomatoes (or the equivalent in any other kind of tomato)
10 olives, black or Kalamata (optional)
3 tbsp. fresh basil (or parsley
lb. pasta


1. Bring a large pot of water to a boil and cook the farfalle as directed on the package.

2.While the pasta's cooking, mince the garlic as finely as possible.

3.Wash and dry a medium sized lemon. Use a zester if you happen to have one on hand (they're fun! they're easy to use!); alternatively, you can either use a grater (careful of those knuckles though) or, using a vegetable peeler, remove the outer yellow layer only, then finely chop up the zest with a knife.

4.Squeeze two tbsp. of fresh lemon juice (half a lemon should do it).

5.Combine all the sauce ingredients in a nice serving pasta serving bowl. Wait for the pasta to finish cooking.

6.When the pasta's done, drain it in a colander, than toss it with the sauce. Let the mixture stand for ten minutes or so to allow the flavors to mingle. Add salt and pepper to taste, and enjoy!


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