Tuna Pasta
10 oz. bow-tie pasta (farfalle)
9 cloves garlic, whole
2 lemons
2 cans (6 oz. each) Italian tuna in olive oil (Genova is a readily available brand)
¼ c. chopped fresh parsley (or more to taste)
Salt and pepper
Additional olive oil as needed
In a large pot, bring cooking water to boil. Cook pasta and whole garlic cloves until pasta is al dente.
In large serving bowl, smash cooked garlic cloves with a fork. Finely grate the zest of two lemons (a Microplane works well for this), and then squeeze the juice from both lemons into the bowl. Drain the olive oil from the tuna cans into the bowl. Add the cooked, drained pasta and mix well. Add the tuna, breaking up large chunks with a fork or by hand. Add the parsley, salt and pepper to taste. Add additional olive oil as needed to taste.