Fiery Tubetti with Tuna and Black Olives (Mf)
- Salt
- 1 lb Tubetti or elbow macaroni
- 1/4 c Olive oil
- 14 oz Tuna packed in water
- 10 oz Frozen petite peas; thawed
- 1/4 c Lemon juice
- 2 tb Green olive paste or pesto
- 1/2 ts Dried red pepper flakes
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@netrax.net>
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@netrax.net>
