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| | Spicy Tuna & Linguine with Garlic & Pine Nuts
2 tablespoons of olive oil
4 cloves garlic, minced
2 cups of sliced mushrooms
1/2 cup of chopped onion
1/2 teaspoon of crushed red pepper
2 1/2 cups of chopped plum tomatoes
one 14 1/2 pounce can of chicken broth plus water to equal 2 cups
1/2 teaspoon of salt
1/4 teaspoon of coarsely ground black pepper
1 package ( 9 ounces) of uncooked fresh linguine
one 7 ounce pouch of Starkist® Premium Albacore Tuna
1/3 cup of chopped fresh cilantro
1/3 cup of toasted pine nuts or almonds
In a 12 inch skillet, heat olive oil over medium high heat; sauté garlic, mushrooms, onion and red pepper until golden brown. Add tomatoes, chicken broth mixture, salt and black pepper; bring to a boil.
Separate uncooked linguine into strands; place in skillet and spoon sauce over. Reduce heat to simmer; cook, covered, 4 more minutes or until cooked through. Toss gently; add tuna and cilantro and toss again. Sprinkle with pine nuts. Makes 4 to 6 servings |
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