| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian2 |
4 |
Servings |
INGREDIENTS
|
|
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 |
T |
Green olive paste or pesto |
| 1/2 |
t |
Dried red pepper flakes |
INSTRUCTIONS
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 Per
serving: 123 Calories (kcal); 14g Total Fat; (95% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates Recipe by: COOKING MONDAY TO FRIDAY SHOW
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