Recipe - Fiery Tubetti With Tuna And Black Olives (Mf)

Salt
1 pound Tubetti or elbow macaroni
One fourth cup Olive oil
14 ounce Tuna packed in water
10 ounce Frozen petite peas; thawed
One fourth cup Lemon juice
2 tablespoon Green olive paste or pesto
One half teaspoon Dried red pepper flakes

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
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6761

Posted to MCRecipe Digest V1 #305

Date: Sat, 16 Nov 1996 18:02:06 0500

From: Gail Shermeyer 4paws@netrax.net