Nicoise Pasta

  • ½ pound penne pasta
  • 2 cloves of garlic, finely chopped
  • 1 - 10.5 oz jar of imported tuna packed in olive oil
  • 1 – 14 oz. can of artichoke hearts packed in water, cut into quarters
  • 10 or 12 Kalamata olives, pitted and cut in half or quarters
  • Salt & pepper, to taste
  • Parmesan cheese, optional

Prepare the pasta as directed on the package.

While the pasta is cooking, sauté the garlic in some of the oil the tuna is packed in. When the garlic begins to lightly brown, add the artichoke hearts, tuna (along with the rest of the oil it is packed in), olives and seasonings.

While the sauce is heating up, the artichoke hearts and tuna will breakup into smaller pieces. This is fine.

Once the pasta is cooked, drain it and plate it. Add the sauce and serve. Sprinkle the top with Parmesan cheese, if desired.

  • Yields: 3-4 servings
  • Preparation Time: 15 minutes
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