Fettuccine With Tuna and Fresh Tomatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Fast, easy and fresh-tasting are the hallmarks of this pasta dish. Made with on-hand ingredients; it's perfect for a family meal on a busy evening... Ingredients:
12 ounces fettuccine or 12 ounces other long pasta |
1 tablespoon butter |
3 garlic cloves, minced |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1 pinch hot pepper flakes (or to taste) |
salt |
2 tablespoons all-purpose flour |
2 cups milk |
1 lemon, zest of, grated |
2 (6 ounce) cans chunk light tuna, drained |
4 small plum tomatoes, chopped |
2 tablespoons lemon juice, freshly squeezed |
1/4 cup black olives (whole or chopped) or 1/4 cup green olives (whole or chopped) |
1 1/2 cups fresh basil, chopped |
Directions:
1. In a large pot of boiling, salted water, cook fettuccine for 10 minutes or according to package directions, until tender; drain well.
2. Meanwhile, in a saucepan, melt butter over medium-low heat. Add garlic, dried basil and thyme, hot pepper flakes and salt; sauté for 1 minute or until softened. Whisk flour into milk and stir into saucepan with lemon zest. Increase heat to medium and bring to a boil, whisking constantly for 2-3 minutes, or until sauce is thickened., Stir in tuna and tomatoes and heat through. Remove from heat; stir in lemon juice and season to taste with salt.
3. Divide pasta among shallow serving bowls and spoon sauce over top; sprinkle with olives and fresh bail.
4. COOKING TIP: Look for Italian tuna packed in olive oil for a deeper tuna flavor.
5. FOR THE ADVENTUROUS: Replace tuna with 4oz cooked smoked salmon and add 1 tsp crushed pink or green peppercorns with garlic or 2 tablespoons drained capers with tomatoes.
|
|