Pasta With Tuna In Black Olive Vinegrette

• Chopped olives, capers, and tuna give this 20-minute dish an air of elegance.
• SERVES: 4
• PREP TIME: 5 Minutes
• COOK TIME: 15 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

1. Directions
2. Step 1 ttep 1:
3. Cook the pasta according to the package directions.
4. Step 2 ttep 2:
5. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium-low heat.
6. Step 3 ttep 3:
7. 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.
8. Step 4 ttep 4:
9. Remove from heat. Add the lemon juice, pepper, and the remaining oil.
10. Step 5 ttep 5:
11. Drain the pasta, rinse under cold water, and divide among individual bowls. Top with the tuna and olive vinaigrette.

olives, time, cook time, ingredients, regular, extravirgin olive oil, garlic, capers, kalamata olives, parsley, lemon juice, black pepper, tuna

Taken from www.epicurious.com/recipes/member/views/pasta-with-tuna-in-black-olive-vinegrette-53046871 (may not work)