A fresh and light pasta perfect for the summer season. Ideal to take to the office or to the beach.
Put a pot of water and salt on the heat and, when it boils, cook the pasta.
Meanwhile, squeeze the juice of half a lemon and set aside, prepare the chopped parsley and drain the tuna.
When the pasta is ready, let it cool in a bowl with a drizzle of extra virgin olive oil. Then add the tuna and the olives, chopping some of them into pieces, and mix.
Finish with lemon juice and parsley. Stir once more with a spoon and the pasta is ready.
In the refrigerator for two days
Cold pasta with tuna and lemon keeps in the refrigerator for two days. You can prepare it in advance and store it in the refrigerator.
Italia, Campania
| Energy (kcal) | 215.19 |
| Carbohydrates (g) | 25.89 |
| of which sugars (g) | 1.3 |
| Fat (g) | 6.91 |
| of which saturates (g) | 1.15 |
| Protein (g) | 13.21 |
| Fibre (g) | 1.4 |
| Salt (g) | 0.1 |
