Ingredients
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1/2 lb farfalle pasta (you can use any pasta, really, I just like this shape as it works well with the tuna)
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2 garlic cloves
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1 lemon
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1/4 cup fresh basil leaf, packed
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6 ounces albacore tuna in water, well drained
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1 cup cherry tomatoes, halved (I prefer sweet 100s left whole.)
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1/4 cup extra virgin olive oil (more as needed)
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salt & freshly ground black pepper
Instructions
- Boil pasta in salted water.
- Mince garlic.
- Zest lemon to get one tablespoon zest. Juice the lemon. (About two tablespoons.).
- Shred basil into thin strips.
- Whisk together garlic, zest, lemon juice, olive oil in a large bowl and toss in tuna, breaking it up, add basil and tomatoes.
- Drain pasta well and add to bowl. Toss well.
- If pasta seems dry, add either a little pasta cooking water or more olive oil.
- Serve warm, or room temperature.