Real Simple AUGUST 2006
Cook the pasta according to the package directions.
Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes. Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute. Remove from heat. Add the lemon juice, pepper, and the remaining oil. Drain the pasta, rinse under cold water, and divide among individual bowls. Top with the tuna and olive vinaigrette.
Tip: Consider splurging on a can of Italian olive oil-packed tuna for this recipe, or any other dish that calls for tuna. Its robust flavor makes everyday meals extraordinary.
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