Lynne made this for lunch today – very tasty, very simple.   Got a pretty nice shot of it with my new camera.  Hopefully my food pics are going to be incrementally better!  Have a ton of new plans for the blog this year- I want to do a make over and make it a little more reader friendly, and I want to start adding instructional video’s… lots of big plans!  Plus, look for my line of spice rubs, coming soon!

Anyway, here is the recipe:

12 ounces whole wheat Rigatoni or Penne pasta
1/2 cup extra virgin olive oil
2 cloves garlic, finely chopped
1 tbs capers, rinsed, chopped
1/2 cup kalamata olives, pitted if need be, and roughly chopped
1/2 cup chopped flat leaf parsely, 2 tbs reserved
3 tbs fresh lemon juice
1/4 tsp red pepper flakes
1/4 tsp fresh ground pepper
2 6oz cans tuna, drained
1/2 cup crumbled feta cheese

Cook the pasta according to the package directions. While that is cooking, heat 3 tbs of the oil in a large skillet over medium low heat.
Add garlic, cook till soft, about 3 minutes.
Add capers and olives, cook will warmed – about 3 minutes
Stir in parsely, cook till wilted, about 1 minute.
Remove from heat, add lemon juice, red and black pepper, and remaining oil, stir until well coated.

Drain pasta, rinse under cold water to separate.  Divide into bowls,  top with tuna, olive vinaigrette and feta. Sprinkle a little parsely over for garnish and serve.  Serves 4

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