Subject: Linguine with Tuna, Capers, and Olives
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 16 2002 - 07:51:35 EST
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F O O D F U N N Y
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Here's a cute one from reader Janet Maccullie:
One night a father was helping his son with his homework. The father
asked "What is the Gross National Product?"
The little boy pondered for a minute and replied "Spinach?"
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T O D A Y ' S R E C I P E
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Get rid of those cans of condensed soups because here is a "tuna
noodle casserole" like you've never tasted before. Use the Italian
tuna packed in olive oil for an authentic flavor.
Linguine with Tuna, Capers, and Olives
1 7-oz (200 g) can tuna, drained and flaked
1/2 cup (125 ml) extra-virgin olive oil
1/4 lb (125 g) mixed black and green olives
3 Tbs (45 ml) freshly squeezed lemon juice
3 Tbs (45 ml) chopped fresh parsley
3 Tbs (45 ml) small capers, drained
1 - 3 cloves garlic, finely chopped
4 - 6 anchovy fillets, coarsely chopped (optional)
Hot red pepper flakes to taste (optional)
Salt and freshly ground pepper to taste
1 lb (450 g) fresh linguini or fettuccine,
or 1/2 lb (225 g) dried
Combine all ingredients except the pasta in a large serving bowl and
stir to combine. Cook the fresh pasta in boiling salted water until
al dente, 1 to 2 minutes, or according to package directions if using
dried. Drain the pasta and toss with the sauce in the bowl. Serves 4
to 6.
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