My Top Picks Meatless

Tuna & Olive Pasta

Source: The Olive Cellar, Northland Ave., Appleton

Ingredients

  • 8 oz. box whole wheat bow tie pasta
  • pasta water (reserve 1 cup when draining pasta)
  • 1 Tbls. salt for pasta water
  • 3 Tbls. olive oil
  • 2 t. garlic, minced
  • 1 small white onion, minced
  • 2 t. fresh lemon juice
  • 3/4 c. white wine (I use Chardonnay)
  • 2 Tbls. butter
  • 2 pinches black pepper
  • 1 c. sliced black ripe olives
  • 5 oz. can tuna in olive oil
  • 2 Tbls. fresh parsley, chopped (or 2 t. dry)
  • 3 Tbls. parmesan cheese, plus more for garnish

Instructions

Bring a large pot of water to a boil. Once boiling, add 1 tablespoon salt and cook bow tie pasta according to package directions.

While pasta is cooking, add 3 tablespoons olive oil to a large sauté pan and place over medium heat. Add onions and cook until translucent, about 3 minutes. Next, add garlic and cook for an additional minute until fragrant.

Mix together wine and lemon juice, and add it to the onions and garlic. Reduce heat and simmer sauce for about 8-10 minutes. Stir in butter and pepper.

Drain pasta (save about 1 cup of pasta water) and add it to sauce along with tuna, parmesan cheese, parsley, olives and mix. Taste for seasoning and add salt or pepper as needed (see note below). If pasta seems dry, add a little pasta water to loosen it up. I used about 1 ladle.

Garnish with additional parmesan cheese.

Serves 4

NOTE: If you prefer more garlic flavor, add a little garlic powder, if desired.