Ingredients
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1 (300 g) packet pasta, shape is your choice
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1 tablespoon olive oil
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1 tablespoon all-purpose flour
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1 lemon, juice and rind of
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1/2 cup cream (I used reduced fat)
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1 (425 g) can tuna, drained and flaked
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1/2 cup kalamata olive, pitted and roughly chopped
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1 tablespoon capers
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1/4 cup fresh flat-leaf parsley, roughly chopped
Instructions
- Cook your pasta according to directions, drain and reserve 2 tablespoons of the cooking water.
- Return the pasta and cooking water to the saucepan and set aside.
- Heat the oil in a small saucepan over medium-high heat.
- Add the flour.
- Cook, stirring for 30 seconds, then remmove from the heat.
- Slowly add the lemon juice, stirring and bring to the boil over medium heat.
- Allow to cool a little, then add the cream.
- Add the cream mixture, tuna, olives, capers, parsley, 3/4 of the lemon rind, and salt and pepper to the pasta.
- Toss over a low heat until well combined.
- Spoon into serving bowls and sprinkle with the remaining lemon rind.