BCL - Pasta al Mediterraneo Good Recipes

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Pasta al Mediterraneo

"This has become a favorite--easy but unique. Can be served hot as a main dish, or or cold as a pasta salad."

Ingredients :

2 (5 ounce) cans tuna, drained
1 pound perciatelli pasta
12 kalamata olives, pitted and sliced
3 tablespoons pine nuts, lightly toasted
1 clove crushed garlic
2 tablespoons chopped fresh parsley
4 ounces fresh basil, chopped
1 lemon, juiced
6 tablespoons olive oil
2 ounces feta cheese (optional)

Instructions :

Prep : 15M	Cook : 6M	Ready in : 27M

Cook pasta in a large pot of boiling salted water until done.
Meanwhile, mix together tuna, olives, pine nuts, garlic, parsley, basil, and crumbled feta cheese.
Drain pasta. If you are serving it cold, then rinse with cold water until chilled. In a large bowl, toss pasta with lemon juice and olive oil. Stir in tuna mixture. Serve hot, or chill for about 1 hour before serving.

Notes :

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