Penne with Tuna, Lemon, Capers and Olives
1 can (170 g/6 oz) Solid White Tuna, drained
4 cups penne
2 Tbsp butter
2 Tbsp olive oil
4 large garlic cloves, finely chopped
1½ tsp finely grated lemon zest
¼ cup lemon juice
3 large green onions, finely chopped
2 Tbsp drained capers
10 kalamata olives, pitted and chopped
¼ cup finely chopped fresh parsley
salt and pepper
parmesan cheese, grated
Cook penne in large amount of boiling salted water until tender. Drain and return to pot.
Meanwhile, heat butter and oil in small heavy fry pan over medium heat. Add garlic and sauté for 2 minutes. Add lemon zest, lemon juice, green onions, capers and olives and sauté for 2 minutes.
Reduce heat to low. Add tuna and separate with a fork into large pieces and heat through, stirring gently to keep tuna in large chunks. Add salt and pepper to taste.
Add tuna mixture and parsley to pasta. Toss and serve with parmesan cheese.
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