Ingredients
- 1 lb of pappardelle pasta
- 16 ounces of tuna packed in water
- 1/3 cup of pitted green olives
- 3 tablespoons of extra virgin,cold pressed, olive oil
- 1 garlic clove
- 1 handful of fresh parsley
- pinch of sea salt
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Pappardelle Al Tonno (pappardelle pasta with tuna) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Servings: 4
Directions
- Place pappardelle pasta in boiling water until al dente. Chop olives ,tuna, garlic finely with a mezzaluna or chopping knife. Place olive oil in large sauté pan and heat for 30 seconds. Add in
- chopped ingredients and saute for 5 minutes or until garlic begins to turn golden. Remove from heat. Add in cooked pappardelle pasta and toss gently. Serve with finely chopped parsley sprinkled on top.
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