Javier's Farfalle Tonno With Fresh Basil and Greek Olives

• 4 -8 ounces farfalle pasta
• 1 lemon, zest and juice
• 10 ounces tuna in water, drained
• 4 -5 spring onions, chopped
• 10 -15 large fresh basil leaves, finely chopped
• 20 black olives, chopped
• 1 -2 roasted pimiento, chopped (optional)
• 14 cup olive oil
• salt, to taste
• pepper, to taste
• grated parmesan cheese, for garnish (optional)

1. Prepare pasta according to package directions.
2. Meanwhile, peel lemon and slice the lemon zest finely.
3. Squeeze lemon juice and remove seeds.
4. Break the drained tuna into small pieces.
5. Complete chopping of spring onions, basil leaves, olives (and pimientos, if using).
6. In a large skillet on medium heat, pour about 1/4 cup of olive oil and warm it lightly.
7. Saute the spring onions for about 2 minutes.
8. Once finished, turn off heat.
9. Add in the lemon zest, basil, olives, tuna, lemon juice, salt and pepper.
10. Mix the sauce well.
11. Warm the sauce lightly just before adding in the pasta.
12. Drain pasta, reserving about 1/2 cup of pasta water.
13. Toss the pasta in with the sauce.
14. Add in a small amount of the reserved pasta water, and mix well before serving.
15. Sprinkle grated Parmesan cheese, if desired.

pasta, lemon, water, spring onions, fresh basil, black olives, pimiento, olive oil, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/javiers-farfalle-tonno-with-fresh-basil-and-greek-olives-459987 (may not work)