Fiery Tubetti With Tuna And Black Olives

Recipe Ingredients

		Salt
1 lb	454g / 16oz	Tubetti or elbow macaroni
1/4 cup	59ml	Olive oil
14 oz	397g	Tuna packed in water
10 oz	284g	Frozen petite peas - thawed
1/4 cup	59ml	Lemon juice
2 tablespoons	30ml	Green olive paste or pesto
1/2 teaspoon	2.5ml	Dried red pepper flakes

Recipe Instructions

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

Source:
COOKING MONDAY TO FRIDAY SHOW #MF6761

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