TUNA FARFALLE

Ingredients:

2 (180 g)	can	tuna in vegetable oil, drained and reserve oil
2 (6 g)	cloves	garlic, finely chopped
1 (45 g)	pack	cherry tomatoes
1 (20 g)	bunch	basil, use tender leaves only
1/2	tsp	iodized fine salt
1/2	tsp	pepper
5	cups	cooked farfalle (bow-tie pasta)
1	pc	lemon, half sliced into wedges

Procedure:

Heat tuna oil in a pan and sauté garlic, tomatoes, basil, and tuna. Season with salt and pepper.
Toss in pasta and cook for a minute or until heated through. Squeeze half of the lemon.
Transfer to a platter and serve with lemon wedges on the side.

Makes 5 servings.

(Yield: 5-1/2 cups /1 cup per serving)

Note/s:

5 cups cooked farfalle = 3 (210 g) cups uncooked farfalle

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