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Preparation time
10 minutes
Total time:
25 minutes
Serves
4
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Ingredients
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3/4 lb (375 g) linguini
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2 onions, roughly chopped
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1/4 cup (60 ml) olive oil
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2 cans (170 g/6 oz) oil-packed tuna
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2 cups (500 ml) cherry tomatoes, halved
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1/2 cup (125 ml) oil-packed dried black olives, pitted and quartered
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1/2 cup (125 ml) oil-packed green olives and dried black olives, pitted and quartered
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2 cloves garlic, chopped
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1/4 cup (60 ml) chopped flat-leaf parsley
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Grated zest and juice of 1 lemon
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Salt and pepper
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Directions
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Cook the pasta in boiling salted water until al dente. Reserve 125 ml (1/2 cup) of the cooking water. Drain and set aside.
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In a large skillet, brown the onions in the oil until tender. Season with salt and pepper. Add the tuna, tomatoes, olives and garlic.
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Sauté for about 2 minutes. Add the pasta, parsley, and lemon zest and juice. Stir well and heat until warm, adding some of the reserved cooking water if necessary. Adjust the seasoning.
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