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Blender pesto
bowtie pasta with shrimp and asparagus
Carrot gnocchi
Cauliflower and pasta
Creamy polenta with gorgonzola
Dilled pasta salad
Eggplant caponata
Fettuccini primavera and pesto dressing
Flatbread pizzas
Gnocchi Parisienne
Gnocchi with green chive sauce
Gnocchi with spinach and ricotta
Greek pasta salad with shrimp
Inaugurational pasta 2001
Italian garden salad
Lemon grass fettuccini
Linguine alla carbonara
Linguine primavera
Nicoise orzo salad
Orzo pilaf with green onions
Orzo salad with lemon and herb
Pasta fagioli
Pasta roll with three cheese
Pasta and tuna with caper dressing
Pasta salad in Parmesan baskets
Pasta salad with tuna and greek olives
Pasta with summer vegetables
Penne in cream sauce and sausage
Polenta a la Romaine
Potato gnocchi with lobster
San remo pasta salad
Shrimp-tortellini pesto
Silk handkerchiefs with pesto
Soft polenta
Soft potato ravioli with truffle pan sauce
Spaghetti bake
Spaghetti pie
Spinach pasta salad
Summer pasta vegetable salad
Tomato-basil tortellini
Tomato-corn pasta salad
Tuna and broccoli with farfalle
Vegetable lasagne

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


serves 6

12 ounces rigatoni, penne, or other short pasta
1 7-ounce can tuna in oil, preferably olive, drained
1/2 pound large black greek olives in brine, drained
1/2 pound cherry tomatoes, cut in half
1/2 cup olive oil
4 teaspoons fresh lemon juice
2 teaspoons drained capers
salt and pepper to taste

Cook pasta in salted boiling water until al dente.
Drain, rinse under cold water until chilled, drain well and toss with one tablespoon oil.
Pit and chop olives; break tuna into chunks. Put olives, tuna, capers, lemon juice, and olive oil into small bowl. Season with salt and pepper to taste. Mix well.
In large serving bowl, toss pasta, tuna and oil mixture, and tomatoes. Adjust seasonings. Cover and refrigerate until ready to serve.

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