Linguine with Tuna, Capers, and Olives

__________________________________________________

             FOOD FUNNY
__________________________________________________

I think this one from Rosemary Zwick is probably true:
 
Scientists say they've found a new link between depression and obesity.
Not surprisingly, it's a sausage link.

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

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
1/4 cup (60 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.
Received on Sun Mar 15 20:36:43 2009