Red Pepper Fettuccine with Tuna and Black Olives

Serves 4

1/4 cup olive oil
2 shallots, finely chopped
3 scallions with green tops, chopped
12 large fresh basil leaves, finely shredded
20 pitted Kalamata olives
1 can tuna packed in olive oil
zest of one lemon
2 tsp fresh lemon juice
salt and freshly ground pepper
3/4 lb fresh or dried red pepper fettuccine

In a large saucepan, saute shallots and scallions in olive oil until translucent, about 2 min. Add basil, olives, tuna, lemon zest, and lemon juice. Season to taste with salt and pepper and stir until well heated. Set aside and cover to keep warm. Meanwhile, bring a large pot of water to a rolling boil over high heat. Add pasta and 1 Tbsp salt and boil until al dente. Drain pasta and add to tuna-olive mixture. Toss well and briefly reheat before serving.