linguine with tuna, capers and olives
rating:
7oz (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 tablespoons (45 ml) freshly squeezed lemon juice
3 tablespoons (45 ml) chopped fresh parsley
3 tablespoons (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 (1-2 mins if using fresh; according to packet instructions for dried). Drain the pasta and toss with the sauce in the bowl.
