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    Sunday supper

    Recipe for Pasta Nicoise

    Valerie Ryan for The Boston Globe

    Serves 4 with leftovers


    Grated rind and juice of 1 lemon
    ¼cup white wine vinegar
    2tablespoons Dijon mustard
    Salt and pepper to taste
    ¾cup olive oil

    1. In a bowl, whisk the lemon rind and juice, vinegar, mustard, salt, and pepper. Gradually whisk in the olive oil in a steady stream.

    2. Reserve half the dressing for the pan bagnat sandwiches.



    Salt and pepper, to taste
    ½pound green beans, cut in half
    1package (16 ounces) tagliatelle
    4cans (6 ounces each) tuna in olive oil, drained
    1cup pitted Nicoise or Kalamata olives, sliced
    2tablespoons capers, roughly chopped
    1can (14 ounces) artichoke hearts, drained and chopped
    ¼cup chopped fresh parsley
    1tomato, cut into thin wedges
    Extra sprigs fresh parsley (for garnish)
    1lemon, quartered (for garnish)

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    1. Fill a large soup pot full with salted water. Bring to a boil. Add the beans and cook for 3 minutes. Drain into a colander and rinse with cold water until the beans are no longer hot. Drain again.

    2. Fill the pot full with water and salt generously. Bring to a boil. Add the tagliatelle and cook, stirring occasionally, for 8 to 10 minutes or until the pasta is tender but still has some bite. Drain it and without rinsing, return it to the pan.

    3. In a bowl, combine the tuna, olives, capers, artichoke hearts, parsley, green beans, salt, and pepper. Reserve half the tuna mixture for the pan bagnat sandwiches.

    4. Gently fold tuna mixture into the pasta with the tomatoes and dressing. Sprinkle with parsley and serve garnished with lemon wedges. Valerie Ryan