Tuna & Tomato Spaghetti W/Black Olives, Lemon & Arugula

• 1 lemon
• 1/4 cup (60 ml) homemade/commercial sun-dried tomato pesto or finely chopped oil-packed, sun-dried tomatoes
• olive oil
• 15-20 black olives, pitted and chopped
• 7 oz (200 gr) spaghetti
• salt and freshly ground pepper
• 1 can (7 oz/200 gr) oil-packed tuna, drained, flaked
• 1/3 cup (80 ml) chopped arugula, flat-leaf parsley or basil, to taste

1. Grate the rind of the lemon, squeeze the juice of half the lemon, then combine in a bowl with pesto, olive oil and olives.
2. Cook pasta in a large pot of boiling, salted water until just tender, al dente. Drain, reserving 1/4 cup (60 ml) of the cooking water.
3. Toss hot pasta and pesto mixture together, adding in a little of the cooking water, if necessary, to coat the pasta well with the sauce.
4. Season with salt and pepper. Add tuna, combine gently. Serve topped with arugula, parsley or basil.
5. Share:

lemon, tomato pesto, olive oil, black olives, salt, tuna, arugula

Taken from www.epicurious.com/recipes/member/views/tuna-tomato-spaghetti-w-black-olives-lemon-arugula-52202221 (may not work)