Tuna Tomato Spaghetti W Black Olives Lemon Arugula Recipe

Ingredients

1 lemon

1/4 cup (60 ml) homemade/commercial sun-dried tomato pesto or finely chopped oil-packed, sun-dried tomatoes

olive oil

15-20 black olives, pitted and chopped

7 oz (200 gr) spaghetti

salt and freshly ground pepper

1 can (7 oz/200 gr) oil-packed tuna, drained, flaked

1/3 cup (80 ml) chopped arugula, flat-leaf parsley or basil, to taste

Grate the rind of the lemon, squeeze the juice of half the lemon, then combine in a bowl with pesto, olive oil and olives.

Cook pasta in a large pot of boiling, salted water until just tender, al dente. Drain, reserving 1/4 cup (60 ml) of the cooking water.

Toss hot pasta and pesto mixture together, adding in a little of the cooking water, if necessary, to coat the pasta well with the sauce.

Season with salt and pepper. Add tuna, combine gently. Serve topped with arugula, parsley or basil.