Linguini with Tuna, Lemon, Capers & Calamata Olives
Ingredients:
1 package of Rossi Pasta Saffron Linguini
1/2 cup (4 oz.) butter or margarine
1 tablespoon extra-virgin olive oil
4 large garlic cloves, chopped
zest of 1 large lemon, finely grated
1/4 cup fresh lemon juice
3 large scallions, finely chopped
2 tablespoons caper, drained
10 calamata olives, pitted and chopped
1 (6 ½) oz can chunk light or solid white tuna, drained
1/4 cup fresh parsley, minced
freshly ground black pepper
DIRECTIONS:
1. Melt butter and oil in a small, non-corrosive skillet. Add garlic and sauté for 2 minutes, making certain not to brown the garlic.
2. Add lemon zest, lemon juice, scallions, capers, and olives and sauté for additional 2 minutes.
3. Meanwhile, prepare pasta according to package directions. Turn heat to low, and add tuna. With a fork separate tuna into large pieces (do not flake). Stirring gently, heat mixture thoroughly..
4. Grind in pepper to taste. Combine pasta and sauce in a serving dish. Toss gently.
5. Add parsley and toss again. Garnish with fresh parsley sprigs and lemon slices if desired. Serve with or without parmesan.
Serves 4
|