Javier's Farfalle Tonno With Fresh Basil And Greek Olives

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 4 -8 ounces farfalle pasta
• 1 lemon, zest and juice
• 10 ounces tuna in water, drained
• 4 -5 spring onions, chopped
• 10 -15 large fresh basil leaves, finely chopped
• 20 black olives, chopped
• 1 -2 roasted pimiento, chopped (optional)
• 1/4 cup olive oil
• salt, to taste
• pepper, to taste
• grated parmesan cheese, for garnish (optional)

Recipe

• 1 prepare pasta according to package directions.
• 2 meanwhile, peel lemon and slice the lemon zest finely. squeeze lemon juice and remove seeds.
• 3 break the drained tuna into small pieces. complete chopping of spring onions, basil leaves, olives (and pimientos, if using).
• 4 in a large skillet on medium heat, pour about 1/4 cup of olive oil and warm it lightly. saute the spring onions for about 2 minutes. once finished, turn off heat.
• 5 add in the lemon zest, basil, olives, tuna, lemon juice, salt and pepper. mix the sauce well.
• 6 warm the sauce lightly just before adding in the pasta.
• 7 drain pasta, reserving about ½ cup of pasta water.
• 8 toss the pasta in with the sauce. add in a small amount of the reserved pasta water, and mix well before serving. sprinkle grated parmesan cheese, if desired.