Tuna Pasta with Olive Tapenade & Fresh Tomatoes
Ingredients
The pasta
-
8
oz
pasta (fusilli, torchetti, or bow ties)
The sauce
-
3
cloves
garlic (minced)
-
¼–½
teaspoon
red pepper flakes
-
2
tablespoons
olive oil (divided)
-
¾
cup
olive tapenade
-
2
cans
good quality tuna (5 oz each, in olive oil preferred)
-
2
teaspoons
lemon zest
-
¼
cup
lemon juice
-
1½
cups
fresh tomatoes (chopped)
-
½
cup
fresh basil or parsley
-
to taste
salt and pepper
The greens
Instructions
- Cook the pasta according to package directions in salted water and do not rinse.
- Sauté garlic and red pepper flakes in olive oil until fragrant.
- Add olive tapenade, tuna, oil, and lemon zest, and heat for about a minute.
- Combine hot pasta, arugula, and lemon juice, stirring to mix well.
- Add tomatoes, sprinkle with fresh basil, and season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
4-6
Calories
327
Total fat
11.9g
Total carbohydrates
32.4g
Total protein
22.4g
Sodium
158.4mg
Cholesterol
10.3mg
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