Pasta Primavera With Tuna And Olives

• 1 lb short dry pasta such as Penne or Farfalle
• 1 cup of canned Tuna
• 3 Garlic cloves
• 1 1/2 cups of pitted black olives
• 1 cup diced ripe vine tomatoes
• 1/3 cup extra virgin olive oil
• 1 fresh buffalo mozzarella cut into small cubes (about 250 grams)
• 1/2 cup fresh basil coarsley chopped
• 1 teaspoon anchovy paste
• Salt
• Pepper

1. Cook the pasta in salted boiling water until "al dente"
2. Meanwhile peel and crush the garlic cloves. Put them over moderate heat in a small saucepan with all of the oil until the garlic begins to bubble a bit. Remove from heat and set aside to cool. When about room temparature (20 min) remove the garlic cloves.
3. In a bowl mix the tuna and the achovy paste with a fork to separate the tuna chunks.
4. When the pasta is ready, drain and transfer to a large bowl. Add the chopped tomatoes and mix well. Then add the tuna mixture, the black olives and the oil. Mix well. Let it cool for 2 to 3 minutes, season with salt and pepper and add the mozzarella and the basil. Mix again and serve.

short dry pasta, tuna, garlic, black olives, tomatoes, extra virgin olive oil, fresh basil coarsley chopped, anchovy paste, salt, pepper

Taken from www.epicurious.com/recipes/member/views/pasta-primavera-with-tuna-and-olives-1226727 (may not work)