Found in Martha Stewarts Everyday
Serves 4 or more!
517 calories per serving
*You can make this recipe gluten free by using gluten-free pasta noodles.
2 large eggs, *wash shells like you would fruits and veggies before putting in pot to boil
salt and pepper
½ lb short, twisted pasta *like cavatapi, fusilli, rotini,
¾ lb small red potatoes, thinly sliced
½ lb green beans, trimmed and halved crosswise (length)
2 cans (5 oz. each) of tuna packed in olive oil, drained *but reserve the oil!
1/3 cup pitted olives lightly chopped (kalamata are good) – or capers if you prefer!
2 large tomatoes, diced medium
2 tablespoons red-wine vinegar
- In a large pot, bring eggs and 6 quarts water to a boil. Reduce heat and simmer 6 minutes. With a slotted spoon, remove eggs and run under cold water. Peel eggs when cool enough to handle.
- Salt water and return to boil over high. Add pasta and potatoes and cook 3 minutes less than package instructions, then add green beans and cook until crisp-tender, 3 minutes. Reserve ½ cup pasta water (or a little more in case you need it); drain the pot. Return pasta, potatoes and green beans to the pot and add tuna, 1/3 cup reserved oil, tomatoes, olives, and vinegar. If necessary, add enough pasta water to create a light sauce that coats pasta. Season with salt and pepper. Slice eggs and scatter over pasta.
This is great warm and it is even better cold for lunch the next day. I added more salt on top of mine and it made all the wonderful flavors come out more. So summery and fresh and light. I love this one! ENJOY!