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 45 Seavey Street N. Conway NH 03860      (603) 356-7000

Over 90 Years In The Family Business

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Vito’s Pasta al Mediterraneo

Pasta al Mediterraneo

 Pasta with tuna and olives, dressed with lemon. Delicious warm, room temperature or cold. 

Great Summer dish

Course: Dinner, Lunch
Cuisine: Italian
Servings: 6 people
  • 1 lb shell or rigatoni pasta prepared according to package
  • 20 Oil cured olives, pitted & chopped
  • 4 tbsp pine nuts, (walnuts can be used) lightly toasted, coarsely chopped
  • 1 clove garlic minced
  • 3 tbsp fresh parsley chopped or 1 tbsp dried
  • 3 tbsp fresh basil chopped or 1 tbsp dried
  • 6 tbsp olive oil
  • 2 6 oz cans tuna
  • 3 tbsp fresh lemon juice
Salt & pepper to tasre
  1. Directions

    1. Cook pasta according to package, you’ll want it to be al dente

    2. Coarsely chop olives & pine nuts separately

    3. In large pasta serving bowl combine olives, nuts, garlic, parsley, basil, olive oil & tuna, mix gently.

    4. Place cooked pasta in serving bowl, dress with lemon juice, season with salt & pepper and toss together until pasta is nicely coated.

    5. Plate and serve with lemon wedge

Note;* This can be served warm or at room temperature. * Keep in mind that the oil cured olives are salty, so taste before adding salt.

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