This is a print preview of "Pappardelle Al Tonno (pappardelle pasta with tuna) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati" recipe.

Pappardelle Al Tonno (pappardelle pasta with tuna) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
by maria liberati

Pappardelle Al Tonno (pappardelle pasta with tuna) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Rating: 4/5
Avg. 4/5 2 votes
  Italy Italian
  Servings: 1

Ingredients

  • 1 lb of pappardelle pasta
  • 16 ounces of tuna packed in extra virgin olive oil
  • 1/3 cup of pitted black olives
  • 2 teaspoons of capers (packed in vinegar) Drain right before using.
  • 1 tablespoon of olive oil
  • 1 garlic clove
  • 1 handful of fresh parsley
  • pinch of salt

Directions

  1. Place pappardelle in boiling water until al dente. Chop finely with a mezzaluna or chopping knife the olives and garlic, tuna, capers-al together. Place olive oil in large sauté pan and heat. Add in chopped ingredients and sauté for
  2. 5 minutes or until garlic begins to turn golden. Remove from heat. Add in cooked pappardelle and toss gently. Serve with finely chopped parsley.