I don’t know about you but when I look for recipes the words quick and easy come to mind. So all the recipes that I ever post in here are just basic things that you can whip up in less than 30 minutes. You will not find any “pasta from scratch” recipes here.
I have made this dish over and over again and I must say it’s a very quick, creative and delicious. This recipe is taken out of the November, 2009 issue of Food Network Magazine.
Ingredients ( serves 4):
- 12 oz linguine ( I recommend whole grain!)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/4 to 1/2 teaspoon red pepper flakes
- 2 tablespoons capers, drained
- 1/2 cup roughly chopped kalamata olives
- 1-28 oz can plum tomatoes ( My trick: I use fresh tomatoes of any kind; just slice them up and throw them in!)
- 4 basil leaves, torn, plus more for garnish ( optional)
- 1-5 oz can albacore tuna, packed in olive oil
- freshly ground pepper
- kosher salt
1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dante.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Start out by adding the garlic and red pepper flakes and cook until slightly toasted for about 2 minutes. Then add the capers and olives and cook for another 2 minutes. Now, add the fresh tomatoes into the mix and cook until the skin softens, 2 minutes or so. Add the basil, salt and pepper and cook for another 2 minutes. Last but not least add the tuna with the oil and break it with a fork. Mix it up with the other ingredients. Now this is basically your sauce for the pasta.
3. Drain your pasta and place on dinner plates.
4. Toss the sauce over pasta, garnish with more basil and enjoy!
*1 serving – Calories: 524, Fat 16 grams (Saturated Fat 2 grams), Sodium ~ 600 mg, Fiber 7 grams, Protein 24 grams.