Name: Tuna, artichoke and olive pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 200 gram shell pasta; 1 tablespoon vegetable or olive oil; 2 cloves garlic, sliced; 2 95g cans lemon and cracked pepper flavoured tuna (undrained); 4 marinated artichoke hearts, quartered lengthwise; 8 pitted kalamata olives, halved lengthwise; 1/4 cup small basil leaves

Ingredients

200 gram shell pasta

1 tablespoon vegetable or olive oil

2 cloves garlic, sliced

2 95g cans lemon and cracked pepper flavoured tuna (undrained)

4 marinated artichoke hearts, quartered lengthwise

8 pitted kalamata olives, halved lengthwise

1/4 cup small basil leaves

Method

1.Cook pasta in a saucepan of boiling salted water for 10 minutes or until tender. Drain; return to pan.

2.Meanwhile, heat oil in a frying pan over moderate heat. Add garlic, undrained tuna, artichoke and olives; cook and stir for 2 minutes or until heated.

3.Add tuna mixture to pasta in pan; toss to combine. Season. Divide pasta mixture among serving bowls. Sprinkle with basil. Serve.

Use canned pink salmon. Add lemon juice and freshly ground black pepper to taste. Use rinsed capers instead of olives. Price will vary. Don’t drain flavoured tuna; the liquid adds flavour to the sauce. Marinated artichoke hearts are at the deli counter; or buy in jars, drain, then refrigerate leftovers for up to 2 weeks.
Note

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