tuna-and-broccoli-with-farfalle A recipe from pageturnercookbooks.com with 365 ecookbooks
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Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
Ingredients
- 8 ounces farfalle (bow ties)
- 1 bunch broccoli
- 4 red pepers, cut into 1 inch squares
- 2 7-1/2 ounces cans solid white tuna in oil, drained and broken into large chunks
- 1 cup italian olives or other cured green olives
- 1/2 cup olive oil
- 3 teaspoons red wine vinegar
- 2 teaspoons capers, drained
- 1 teaspoon oregano, chopped
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 1/4 teaspoon ground pepper
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