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Linguine with Tuna, Garlic and Olive Oil

A home-style Linguine with Tuna, Garlic and Olive Oil made with Linguine, Garlic, Extra Virgin Olive Oil, Italian Tuna Packed In Olive Oil, and Flat Leaf Parsley. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 1 lb
• 4
• 1/4 cup
• 1
• 3/4 cup
• 1/2 tsp
• 1 tbsp
• 1/2 cup

Method (preview)

1. 1

   Cook the linguine in a large pot of boiling salted water, stirring occasionally, until al dente.

2. 2

   Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot.

3. 3

   Meanwhile, in a small saucepan, cook the garlic in the olive oil over low heat until lightly browned, about 10 minutes.

4. 4

   Add 1/2 cup of the reserved pasta cooking water and the tuna, parsley, capers and crushed red pepper and cook over low heat for 2 minutes.

5. 5

   Toss in the olives.

6. 6

   Pour the sauce into the pot with the linguine, add the remaining 1/2 cup of pasta cooking water and simmer over high heat, tossing until the sauce is mostly absorbed, about 2 minutes.

7. 7

   Season with salt and pepper and serve.

8. 8

   NOTES: Try adding a vegetable to boost your greens.

9. 9

   Drain the pasta and greens together and then return to the pot, pour the sauce on top and continue as directed.

10. 10

    Contributed to the FareShare Gazette by Jennie; 16 March 2007. www.fareshare.net

11. 11

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0