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| Mediterranean Linguine with Tuna |
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Makes 4-6 servings
1 can
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(170 g/6 oz) Gold Seal® Chunk Light Tuna, drained |
| ¾ lb. | dry linguine |
| 2 Tbsp. |
olive oil |
| 4 |
garlic cloves, minced |
| ¼ tsp. |
red hot chili flakes |
| 1 Tbsp. |
anchovy paste |
| 1 tin |
(28 fl. Oz) tomatoes, chopped |
| ½ cup |
chopped Kalamata olives* |
| ¼ cup |
chopped fresh basil (or 2 tsp. dried) |
| 2 tsp. | chopped fresh rosemary (or 1 tsp. dried) |
| 1 tsp. |
chopped capers
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| 1 Tbsp. |
balsamic vinegar
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| ¼ cup |
chopped fresh parsley
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* Greek style olives, usually with pits.
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- In large pot of boiling salted water, cook linguine until tender but
firm and drain.
- Meanwhile, in large heavy-bottomed saucepan, heat oil over medium-high
heat.
- Add garlic and chili flakes and cook, stirring, for 3 minutes.
- Stir in anchovy paste and tomatoes (with juice). Bring to a boil and cook,
stirring frequently, for 10 minutes.
- Reduce heat to medium and add olives, basil, rosemary, capers, vinegar
and tuna. Cook 3 minutes or until heated through.
- Toss pasta with sauce and serve on heated platter, sprinkled with parsley.
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