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Cappellini Al Tonno




Source of Recipe


News Cafe, Washington


List of Ingredients




1 cup roughly chopped Italian parsley
1/2 cup pitted and chopped black olives
1 lemon, zested
1 cup of olive oil marinated tuna
1 tablespoon salted capers
Slivers of shaved Parmesan cheese
1/2 cup of extra virgin olive oil
4 servings of Cappellini (slightly al dente)

Recipe



Put the parsley, olives, lemon zest, capers, Parmesan and olive oil into a large bowl and toss them together.
Cook the pasta in boiling water until it is al dente, then drain and return it to the warm saucepan. Add the sauce to the Cappellini, and top with tuna.

Serves 4.