Farfalle with Tuna, Tomatoes and Olives
- Preparing Time: -
- Total Time: -
- Served Person: 2 servings; can be doubled
- 2 tablespoons olive oil
- Carbohydrate 107 g(36%)
- Cholesterol 34 mg(11%)
- Fat 20 g(31%)
- Fiber 9 g(37%)
- Protein 37 g(74%)
- Saturated Fat 3 g(15%)
- Sodium 822 mg(34%)
- Calories 757
Preparation Cook pasta in a in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash anchovies to coarse paste in skillet. Add tomatoes, Kalamata olives and basil and bring sauce to simmer. Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.
Preparation Cook pasta in a in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash anchovies to coarse paste in skillet. Add tomatoes, Kalamata olives and basil and bring sauce to simmer. Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.
