Farfalle Tonno

Chop 4 or 5 spring onions
Peel 1 lemon and slice finely the lemon zest
Squeeze all the lemon juice out into a cup and remove the seeds
Chop finely 10-15 large basil leaves
Chop 20 black olives
Open 2 cans of tuna with the lid still attached (keeps the tuna from falling out) and pour out all the water
Break the tuna into small pieces using a wooden spoon or knife
For extra color chop very finely 1 or 2 chopped roasted pimientos (optional, highly recommended)
In a cooking pan pour about 1/4 a cup of olive oil and warm it lightly
Sauté the spring onions in the olive oil for about 2 minutes
Once finished do not turn the heat back on
Add in the lemon zest, basil, olives, tuna, lemon juice, salt and pepper
Mix the sauce well
Heat the sauce only to warm lightly just before you add in the pasta
Boil the Farfalle pasta and save a little bit of the boiling water in a cup
Toss the pasta in with the sauce
Add in the small amount of boiling water (helps by not having to add so much olive oil)
Mix the pasta well before serving