Fiery tubetti with tuna and black olives (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Salt | ||
| 1 | pounds | Tubetti or elbow macaroni |
| ¼ | cup | Olive oil |
| 14 | ounces | Tuna packed in water |
| 10 | ounces | Frozen petite peas; thawed |
| ¼ | cup | Lemon juice |
| 2 | tablespoons | Green olive paste or pesto |
| ½ | teaspoon | Dried red pepper flakes |
Directions
Bring a pot of salted water to a boil. Add pasta and cook until tender but still firm to the bite, about 10 minutes.
Place olive oil, tuna, peas, lemon juice, olive paste and pepper flakes in a mixing bowl and mix well with a fork.
When pasta is cooked, drain it thoroughly and return it to the pot, off heat, add tuna mixture to the pot and toss to combine; cover the pot and let mixture sit for a minute to heat through. Season to taste with salt and more pepper flakes if you wish. Leftovers are delicious served as a salad with mustard mayonnaise dressing or with a vinaigrette; chopped fresh tomatoes are a nice addition as would be chopped fresh parsley.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6761 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 18:02:06 -0500 From: Gail Shermeyer <4paws@...>