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Farfalle with Tuna and Olives

Farfalle with Tuna and OlivesThis is one of my husband's favorite dishes. Typical Mediterranean flavors complement this simple tuna and pasta dish perfectly, creating a superb taste sensation. For the best results, use only summer garden, vine-ripened tomatoes and premium gourmet canned tuna. (Tip: Compari tomatoes have that "summer garden taste" and are available year-round.)

Recipe Ingredients:

1/2 cup extra virgin olive oil or canola oil
1/4 cup red wine or balsamic vinegar
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper, to taste
1 lemon, juiced (or 2 tablespoons)
1 teaspoon fresh grated lemon peel
2 large ripe tomatoes, chopped
1 (7.5-ounce) can premium albacore tuna, drained
1 medium red or white onion, chopped*
1/3 cup pitted kalamata or other Mediterranean olives, coarsely chopped or sliced
1/2 cup fresh basil leaves, chopped
16 ounces farfalle pasta (bow tie)
Freshly grated Parmesan cheese for sprinkling

Cooking Directions:

  1. 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.
  2. Meanwhile, cook pasta according to package directions, preferably al dente (firm to the bite). Drain, but do not rinse.
  3. Add the hot pasta to the tuna/ tomato mixture, and toss to combine.
  4. Serve immediately, passing the Parmesan cheese to sprinkle over individual servings.

Makes 6 servings.

*For the best tasting raw onion, soak the chopped onion in ice water for at least 10 minutes, drain well.

Nutritional Information Per Serving (1/6 of recipe): 517.5 calories; 37% calories from fat; 21.7g total fat; 13.9mg cholesterol; 426.1mg sodium; 367.6mg potassium; 62.2g carbohydrates; 2.8g fiber; 2.2g sugar; 59.4g net carbs; 18.1g protein.

Recipe and photograph by Hope Pryor; Copyright © 1999; property of CooksRecipes.com. See Terms of Use.