Linguine Tossed With Tuna |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Very quick, easy supper. I snap the linquine in half before cooking. Using tuna packed in water cuts down on calories, or if using oil-packed, place in sieve and rinse before using. Cooking time includes time to cook pasta. Ingredients:
1 (8 ounce) package plain linguine or 1 (8 ounce) package green linguine, cooked |
1 (6 ounce) can tuna, drained |
1 (6 1/2 ounce) jar marinated artichokes, chopped, but with marinade reserved |
1/2 cup bottled roasted red pepper, chopped |
3 tablespoons chopped black olives |
1 tablespoon minced red onion (optional) |
1 garlic clove, minced |
1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon pepper |
1/4 cup virgin olive oil |
1/2 cup grated parmesan cheese or 1/2 cup parmesan-romano cheese mix, mixture |
Directions:
1. Keeping linquine warm, combine ingredients from tuna through olive oil (including liquid from artichokes) in a saucepan and heat, stirring together, until warmed through. (You can also microwave in a vented microwave-proof container, stirring once part way through; in my microwave, this takes about 3 minutes).
2. Toss tuna combination with linquine.
3. Divide between 4 dinner plates and sprinkle each serving with 2 Tbs Parmesan cheese.
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