Farfalle with Tuna and Olives Recipe

This is one of my favorite dishes during the dog days of summer. The ingredients complement each other perfectly for a terrific taste sensation. For the absolute best flavor, use garden ripe tomatoes in this recipe.

Farfalle with Tuna and Olives

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon kosher or coarse salt
1/4 teaspoon freshly ground black pepper, to taste
1 lemon, juiced
1 teaspoon fresh grated lemon peel
2 large ripe tomatoes, seeded and chopped
2 (6-ounce) cans white albacore tuna, drained
1 medium red or white onion, chopped*
1/3 cup pitted Kalmata or other Mediterranean olives, broken or sliced
1/2 cup fresh basil leaves, chopped
16 ounces farfalle pasta (bow tie)
Freshly grated Parmesan cheese for sprinkling

Combine all ingredients, except pasta and Parmesan cheese, in a very large serving bowl. Let stand for at least 10 to 15 minutes to allow flavors to blend.
Meanwhile, cook pasta according to package directions, preferably al dente (firm to the bite). Drain, but do not rinse.
Add the hot pasta to the tuna/ tomato mixture, and toss to combine.
Serve immediately, passing the Parmesan cheese to sprinkle over individual servings.

Serves 8.

*For the best taste, soak the chopped onion in ice water for at least 10 minutes, drain, and then use as directed.

Nutrition Facts (per serving): 411.5 calories; 36% calories from fat; 16.9g total fat; 18.1mg cholesterol; 328.7mg sodium; 318.9mg potassium; 46.6g carbohydrates; 2.1g fiber; 1.7g sugar; 44.5g net carbs; 17.9g protein.