Pasta With Tuna and Black Olive Vinaigrette

0608wheat-pasta
Photo by John Kernick
Pasta With Tuna and Black Olive Vinaigrette 3.4 65 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 648 calories
    • Calories 47 calories from fat
    • Fat 34 g
    • Sat Fat 4 g
    • Cholesterol 0 mg
    • Sodium 585 mg
    • Protein 35 g
    • Carbohydrate 55 g
    • Sugar 0 g
    • Fiber 9 g

Cook the pasta according to the package directions. Drain and rinse under cold water.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 minute.Remove from heat. Add the lemon juice, pepper, and the remaining oil.Divide the pasta among individual bowls. Top with the tuna and olive vinaigrette.

Ingredients

  1. Check 12 ounces regular or whole-wheat rigatoni or penne
  2. Check 1/2 cup extra-virgin olive oil
  3. Check 2 cloves garlic, finely chopped
  4. Check 1 tablespoon capers, rinsed, drained, and chopped
  5. Check 1/2 cup kalamata olives, pitted and roughly chopped
  6. Check 1/2 cup chopped fresh flat-leaf parsley
  7. Check 2 tablespoons fresh lemon juice
  8. Check 1/4 teaspoon black pepper
  9. Check 2 6-ounce cans tuna, drained

Directions

  1. Cook the pasta according to the package directions. Drain and rinse under cold water.
  2. 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.
  3. Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute.
  4. Remove from heat. Add the lemon juice, pepper, and the remaining oil.
  5. Divide the pasta among individual bowls. Top with the tuna and olive vinaigrette.