Pasta Shels With Tuna Sauce


1/2 lb medium shels
1 can tuna (6 oz/170 g) tuna chunk, drained
2 tablespoons dill pickles, finely chopped
1 large clove garlic, minced
2 tablespoons fresh lemon juice
4 tablespoons olive oil
2 tablespoons fresh basil leaves, chopped
salt and ground black pepper to taste

Parmesan cheese for toping

Makes 4 servings.

  • In small bowl mix oil, lemon juice, garlic, dill pickles and drained tuna chunks, add salt and pepper to taste and set aside.
  • Cook pasta acording to package directions until al dente, drain and put in microwave safe dish. 
  • Add sauce, sprinkle with chopped basil and toss to coat. 
  •  Microwave about 2 minutes.
  • Top with grated parmesan cheese and serve.

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Did You Know?
Historians have noted several lexical milestones relevant to pasta, none which change these basic characteristics. For example, the works of the 2nd century AD Greek physician Galen mention itrion, homogeneous compounds made up of flour and water. The Jerusalem Talmud records that itrium, a kind of boiled dough, was common in Palestine from the 3rd to 5th centuries AD. A dictionary compiled by the 9th century Syrian physician and lexicographer Isho bar Ali defines itriyya, the Arabic cognate, as string-like shapes made of semolina and dried before cooking. The geographical text of Muhammad al-Idrisi, compiled for the Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and exported from Norman Sicily:
West of Termini there is a delightful settlement called Trabia. Its ever-flowing streams propel a number of mills. Here there are huge buildings in the countryside where they make vast quantities of itriyya which is exported everywhere: to Calabria, to Muslim and Christian countries. Very many shiploads are sent.

Itriyya gives rise to trie in Italian, signifying long strips such as tagliatelle. One form of itriyya with a long history is laganum (plural lagana), which in Latin refers to a thin sheet of dough,and gives rise to Italian "lasagna".