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Bow-tie
with Tuna |
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SERVES FOUR
3 1/2 cups dried farfalle
2 1/2 cups tomato sauce
6 oz can tuna in olive oil
8—10 pitted black olives, cut into rings
Herbs, such as basil, marjoram or oregano for garnishing |
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1 |
Cook the
pasta in a large pan of lightly salted boiling water
according to the instructions on the packet. |
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2 |
Meanwhile,
heat the tomato sauce in a separate pan and add the
olives. |
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3 |
Drain the
canned tuna and flake it with a fork.
Add the tuna to the sauce with about 4 tbsp of the hot
water used for cooking the pasta.
Taste and adjust the seasoning. |
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4 |
Drain the
pasta thoroughly.
Transfer it into a large warmed serving bowl. |
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5 |
Pour the
tuna sauce over the top and toss lightly to mix.
Serve immediately, garnished with herbs. |
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