Ingredients:
6 tablespoons olive oil
1/2 cup pine nuts
2 cloves garlic, minced
1 large tomatoes, peeled,seeded,and coarsely chopped
1 (6 1/2 ounce) cans tuna in water, drained
1 (5 ounce) jars roasted red peppers or 1 (5 ounce) jars pimientos, cut into strips ( about 1/2 cup)
1/2 cup pitted black olives, coarsely chopped
2 tablespoons red wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1 lb regular fettuccine or 1 lb spinach fettuccine or 1 lb linguine
2 tablespoons minced parsley
Directions:
Heat the oil in a heavy 6-inch skillet over moderate heat for 1 minute.
Add the pine nuts and cook until lightly browned-about 2 minutes.
Stir in the tomato.
Transfer the mixture to a large bowl.
Stir in the tuna, red peppers, olives, vinegar, salt, and pepper.
(At this point, the sauce can be covered and allowed to stand at room temperature for up to 2 hours).
Cook the pasta according to package directions until al dente.
Drain in a colander, then add the pasta to the tuna sauce and mix well.
Sprinkle with the parsley.
Serve at room temperature.
You may serve this with sesame bread sticks and steamed asparagus.
Enjoy!
Serves 6.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.