This lemony pepper pasta is great hot or cold.
It can be enjoyed as a accompaniment to a main meal or made as a meal with the addition of crusty bread and a salad.
14 oz. (350 g.) butterfly pasta
2-3 red, yellow and orange peppers, chopped
1 12 oz. can (300 g.) tuna
1/2 onion, minced
2 cloves garlic, finely minced
2 lemons, juiced
2 Tbsp. minced parsley and basil
1 grated lemon zest
1/2 cup olive oil
Saute the chopped peppers and onion and garlic.
Bring water to a boil in a pot and add pasta with a 1 Tbsp. of oil.
Cook until it is just a bit softer than al dente (fairly firm), then drain.
Add oil, lemon juice, zest,herbs and tuna.
Serve hot. If you want to make it as a salad, cook and drain pasta, then run cold water over it. Mix the uncooked vegetables with the tuna, seasonings and oil. Add the mixture to the cooled pasta, blend well and chill it in the fridge for an hour or so before serving.
You can also use fresh tuna for this recipe. Simply grill 2 tuna steaks, then skin, bone and dice before adding to pasta.
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