| 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 |
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
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 #MF6761
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