Farfalle with Tuna, Lemon + Capers
PREP TIME: 15
COOK TIME: 10
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
½ 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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1 can tuna in brine
1-2 diced plum tomatoes
½ lb. pasta
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