Marinated Tuna With Pasta
|Canned tuna||6 1⁄2 Ounce, drained|
|Tomatoes||2 Medium, chopped|
|Onion||1 Small, thinly sliced and separated into rings|
|Pitted ripe olives||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Olive oil/Vegetable oil||2 Tablespoon|
|Snipped parsley||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Coarsely ground pepper||1⁄8 Teaspoon|
|Farfalle||2 Cup (32 tbs), uncooked|
Mix all ingredients except pasta bows.
Cover and refrigerate at least 2 hours but no longer than 24 hours.
Cook bows as directed on package; drain.
Immediately toss with tuna mixture.
Serve on lettuce and garnish with anchovies if desired.