Pasta With Tuna, Tomato, & Green Olives

Ingredients

  • ¾ lb perciatelli
  • ¾ lb spaghetti or ¾ lb perciatelli
  • ¾ lb rigatoni pasta or ¾ lb spaghetti or ¾ lb perciatelli
  • ¾ lb dry penne pasta or ¾ lb rigatoni pasta or ¾ lb spaghetti or ¾ lb perciatelli
  • 1/3 cup pitted and quartered green olives (not with pimentos)
  • 1 (6 -7 ounce) can imported tuna in olive oil, well drained and very finely minced
  • 1 teaspoon fennel seed (crushed in a mortar or spice grinder)
  • + 5 more ingredients
    • 2 cups canned tomatoes with juice, very finely chopped
    • 3 tablespoons finely minced fresh flat-leaf parsley
    • 1 pinch hot red chili pepper flakes
    • 2 -3 large garlic cloves, minced
    • 4 tablespoons extra virgin olive oil

1 Bring a large pot of salted water to a boil over high heat. Heat 3 Tbs. of the olive oil in a 12-inch skillet over moderate heat. Add the garlic, chile flakes, and 2 Tbs. of the parsley and sauté briefly to release the fragrance of the seasonings. Add the tomatoes and fennel seed. Bring to a si...

View full recipe at SpringPad

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