Farfalle Tonno



  1. Chop 4 or 5 spring onions
  2. Peel 1 lemon and slice finely the lemon zest
  3. Squeeze all the lemon juice out into a cup and remove the seeds
  4. Chop finely 10-15 large basil leaves
  5. Chop 20 black olives
  6. Open 2 cans of tuna with the lid still attached (keeps the tuna from falling out) and pour out all the water
  7. Break the tuna into small pieces using a wooden spoon or knife
  8. For extra color chop very finely 1 or 2 chopped roasted pimientos (optional, highly recommended)
  9. In a cooking pan pour about 1/4 a cup of olive oil and warm it lightly
  10. Sauté the spring onions in the olive oil for about 2 minutes
  11. Once finished do not turn the heat back on
  12. Add in the lemon zest, basil, olives, tuna, lemon juice, salt and pepper
  13. Mix the sauce well
  14. Heat the sauce only to warm lightly just before you add in the pasta
  15. Boil the Farfalle pasta and save a little bit of the boiling water in a cup
  16. Toss the pasta in with the sauce
  17. Add in the small amount of boiling water (helps by not having to add so much olive oil)
  18. Mix the pasta well before serving