Pasta With Tuna and Black Olive Vinaigrette

Pasta With Tuna and Black Olive Vinaigrette
John Kernick
Capers, olives, and lemon juice add plenty of zing to canned tuna and pasta.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
15
minutes
other
0
minutes

Ingredients

12
ounces
regular or whole-wheat rigatoni or penne
1/2
cup
extra-virgin olive oil
2
cloves garlic, finely chopped
1
tablespoon
capers, rinsed, drained, and chopped
1/2
cup
kalamata olives, pitted and roughly chopped
1/2
cup
chopped fresh flat-leaf parsley
2
tablespoons
fresh lemon juice
1/4
teaspoon
black pepper
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.
Kate Merker
July 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 47 %
  • Fat 34 g
  • Sat Fat 4 g
  • Cholesterol 0 mg
  • Sodium 585 mg
  • Carbohydrate 55 g
  • Fiber 9 g
  • Sugar 0 g
  • Protein 35 g
What does this mean? See Nutrition 101.