Recipe: Fiery Tubetti with Tuna And Black Olives
Yield: 4 servings
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
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
Converted by MM_Buster v2.0n.
None yet posted - you can be the first!
(All fields except email are required) [ Comment Policy ]