• 1 pound pennette pasta (if unavailable, substitute any small, sturdy pasta shape)
• salt
• 1 tablespoon extra-virgin olive oil, plus 3/4 cup
• 2 6-ounce cans tuna packed in olive oil, divided
• 2 tablespoons capers packed in salt, rinsed
• 2 anchovy fillets
• juice of 1 lemon
• 5 hardboiled eggs, divided
• freshly ground pepper
• 4 ounces fresh mozzarella, cubed
• 1 tablespoon fresh parsley, minced

Bring a large pot of water to boil. Add the pasta and salt, and cook until it's al dente. Drain the pasta, toss with 1 tablespoon of the olive oil, and spread it out on a baking sheet to cool. Meanwhile, make the tuna dressing: Place 3/4 of one of the cans of tuna into a food processor. Add the capers, anchovies, lemon juice and one of the hardboiled egg yolks (discard the white). With the motor running, add the remaining 1 cup of olive oil in a thin, steady stream. When all of the oil is incorporated, season with salt and pepper. Break the remaining tuna into chunks with a fork, and toss it in a mixing bowl with the mozzarella and parsley. In a separate bowl, toss the pasta with the tuna dressing, and add the mozzarella-tuna mixture. Slice the remaining hardboiled eggs into rounds, and arrange them on top of the pasta salad. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

Print Friendly Version / E-mail to a Friend

• Back to Recipe Listing / • Restart Recipe Browser