| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta, Dishes |
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 |
tb |
Green olive paste or pesto |
| 1/2 |
ts |
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
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>
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