LINGUINE WITH TUNA, OLIVES AND TOMATOES
Steps:
- Cook 3/4 lb. whole-wheat linguine as package directs, reserving 1/2 cup cooking water. In food processor, pulse 12 pitted green olives, 4 garlic cloves, 2 tbsp. capers, and, 1 chopped serrano chile into a paste. Cook paste in 3 tbsp. olive oil, stirring, until slightly thickened. Add 1 cup canned crushed tomatoes, 1 drained 6-oz albacore tuna, the drained linguine, and reserved cooking water. Cook a few minutes to blend flavors. Add parsley and salt to taste.
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