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Recipe
Pasta with Tuna and Black Olive Vinaigrette Recipe
This recipe didn't sound so good to me but it turned out to be quite tasty. I make a batch and take it to work for lunch. Yummy.
| Prep time: 15 Minutes |
American
|
| Servings: 4 bowls |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 442 | |
| Calories from Fat 297 | 67% |
| Total Fat 33.52g | 42% |
| Saturated Fat 5.41g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 387mg | 16% |
| Potassium 539mg | 15% |
| Total Carbs 13.33g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 7.78g | 5% |
| Protein 21.68g | 35% |
Ingredients Convert Measures
- 12 oz whole wheat rigatoni or penne
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, finely chopped
- 1 tablespoon capers - rinsed, drained, and chopped
- 1/2 cup kalamata olives, pitted and roughly chopped
- 1/2 cup chopped fresh flat leaf parsley
- 2 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 2 6-ounce cans tuna, drained.
Directions
- Cook the pasta according to package directions.
- Meanwhile, heat three tablespoons of the oil in a large skillet over medium-low heat.
- Add the garlic and cook until softened, about two minutes.
- Add the capers and olives and cook for three minutes.
- Stir in the parsley and cook until wilted, about one minute.
- Remove from heat.
- Add the lemon juice, pepper and the remaining oil.
- Drain the pasta, rinse under cold water and divide among four individual bowls.
- Top with the tuna and olive vinaigrette
