Author Notes
I have no idea where this recipe came from. My mom made it a lot when I was a kid and I like to make it because it's delicious, quick, and I usually have all of the ingredients in the house. —erinbdm
Ingredients
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1/4 cup
evoo
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1/2 cup
chopped parsley
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2
garlic cloves, minced
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1/2 cup
fresh grated parmesan cheese
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1/4 teaspoon
salt
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1/4 teaspoon
fresh grated pepper
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1/3 cup
lemon juice
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grated zest of 1 lemon
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1 tablespoon
chopped fresh basil
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2 1/2 ounces
kalamata olives, chopped
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2 tablespoons
capers, drained
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14 ounces
canned tuna in olive oil, drained
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12 ounces
spiral pasta, cooked
Directions
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Boil water for the pasta. Combine olive oil through capers and allow to sit while the pasta cooks. Break the tuna into large chunks and add. Toss carefully. Add the pasta and toss again. Serve at room temperature with extra parmesan cheese.
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