**Pasta with Tuna and Sun-Dried Tomatoes**
a recipe by Josee di Stasio
Serves 2

4 tablespoons (60 mL), store-bought or homemade sun-dried tomato pesto*
zest of one lemon, finely grated
juice of 1/2 a lemon
aprroximately 1 tablespoon (15 mL) olive oil
15-20 black olives, pitted and chopped
200g (7 oz) spaghetti, or other shaped pasta
1 (198g /7 oz ) can tuna (packed in oil), drained and flaked
finely chopped Italian parsley, arugula, or basil, to taste
salt and freshly-ground pepper

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In a bowl, mix together the pesto, the lemon zest and juice, the oil and the olives.

In a large pot, cook the pasta in boiling, salted water following the manufacturer's instructions. Remove 60 mL of the pasta cooking water and set aside, then drain the pasta.

Mix the hot pasta with the sauce, adding enough of the reserved pasta water so that the sauce clings lightly to all the pasta. Season with salt and pepper.

Add the tuna flakes and mix gently. Divide into two serving bowls, and garnish with the fresh herbs.

Sun Dried Tomato Pesto
Makes 3/4 cup (180 mL)

1 cup (250 mL) sun-dried tomatoes packed in oil
1/2 cup (125 mL) basil leaves
About 1/3 cup (80 mL) olive oil (or the oil from the sun-dried tomatoes)
Salt and freshly ground pepper

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Drain the tomatoes. If the sun-dried-tomato oil is good quality, use it to make the pesto. In a food processor, pulse-chop the tomatoes and the basil. (At this point you can added extra flavourings, such as 1/4 cup (50 mL) grated Parmesan or Pecorino cheese, 1/4 cup (50 mL) pine nuts or toasted almond batonnets, a pinch of chopped garlic, or a dash of hot pepper paste).With the motor running, gradually add the oil until the paste is well mixed but not chopped too fine; you want to maintain a slightly chunky, toothsome texture. Season to taste.