Fiery tubetti with tuna and black olives (mf)

4 Servings

Ingredients

Quantity Ingredient
Salt
1 pounds Tubetti or elbow macaroni
¼ cup Olive oil
14 ounces Tuna packed in water
10 ounces Frozen petite peas; thawed
¼ cup Lemon juice
2 tablespoons Green olive paste or pesto
½ teaspoon Dried red pepper flakes

Directions

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 Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6761 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 18:02:06 -0500 From: Gail Shermeyer <4paws@...>

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