pasta al mediterraneo

Ingredients

• Servings: 6
• 2 (6 ounce) cans tuna, drained
• 1 pound perciatelli pasta
• 12 kalamata olives, pitted and sliced
• 3 tablespoons pine nuts
• 1 clove crushed garlic
• 2 tablespoons chopped fresh parsley
• 4 ounces fresh basil, chopped
• 1 lemon, juiced
• 6 tablespoons olive oil
• 2 ounces feta cheese (optional)

Recipe

• cook pasta in a large pot of boiling salted water until done.
• meanwhile, mix together tuna, olives, pine nuts, garlic, parsley, basil, and crumbled feta cheese.
• drain pasta, and toss with lemon juice and olive oil. toss with tuna mixture. serve hot or cold.