- 2 (5 ounce) cans tuna, drained
- 1 pound perciatelli pasta
- 12 kalamata olives, pitted and sliced
- 3 tablespoons pine nuts, lightly toasted
- 1 clove crushed garlic
- 2 tablespoons chopped fresh parsley
- 4 ounces fresh basil, chopped
- 1 lemon, juiced
- 6 tablespoons olive oil
- 2 ounces feta cheese (optional)
- Cook pasta in a large pot of boiling salted water until done.
- Meanwhile, mix together tuna, olives, pine nuts, garlic, parsley, basil, and crumbled feta cheese.
- Drain pasta. If you are serving it cold, then rinse with cold water until chilled. In a large bowl, toss pasta with lemon juice and olive oil. Stir in tuna mixture. Serve hot, or chill for about 1 hour before serving.