Dad’s Famous Tuna Pasta
Ok so it sounds a little weird, but everyone that tastes this pasta goes crazy for it! It’s very light (perfect for summer) and has such unique flavor from the pine nuts and kalamata olives. It can make anyone that can open a box of pasta look like a great cook!
- 1 box of Farfalle pasta or something like it
- 1 bunch of fresh basil (you won’t need all of it)
- olive oil
- fresh lemon
- greek/kalamata olives (without pits if you can get them) these are the tangy olives
- pinola / pine nuts
- 2 cans of tuna in olive oil
*All cutting and chopping should be done by hand.
True to his Italian roots, my dad doesn’t measure when he’s cooking, so use your eye and play with the ratios until it hits the spot.
- Boil water for pasta, make the pasta as you are doing the other tasks. Should be al dente.
- Take a small frying pan (6″ to 7″) and cover the bottom in one layer of pine nuts. Add a small amount of olive oil and stir it up so the pine nuts are mostly coated. Turn on medium heat and watch it closely because you can burn these very quickly–stir as you go. The ideal color is a golden brown or just a little darker. Turn off stove just when you reach the ideal color as the pine nuts will continue to cook a little in the oil after you turn off the stove (this is the point where they can burn easily). Let it cool. Take a fork and crush but not too fine– you want a rough texture
- Cut the olives into small chunks.
- Wash and cut basil into small pieces or strips.
- When the pasta is ready drain well.
- Add the tuna with all of the olive oil it is packed in to the pasta.
- Add the juice of one medium or small lemon (you may want hold back a little, you can add more as needed).
- Add the olives, toasted pine nuts, and basil and stir. If it is not wet enough add in small amount of olive oil or maybe more lemon.
Add salt and pepper to taste and season with freshly grated parmesan.
Notes: You are going for a balance of flavors here (sometimes the olives can be overpowering), so make adjustments as needed.