How To Make Linguine with Tuna and Sun-Dried Tomatoes
Enjoy filling linguine with tuna pasta that’s rich in light flavors from pulsed sun-dried tomatoes and garlic for a quick and easy dish.
Serves:
Ingredients
- 1lbfresh linguine
- ½cupoil packed sun dried tomatoes,drained, plus 3 tbsp reserved oil from the jar
- 1clovegarlic
- ¼cupkalamata olives,pitted, coarsely chopped
- 2tbspchives,snipped
- 6ozimported tuna,(1 can), packed in olive oil, drained and flaked
- red pepper,crushed
Instructions
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In a large pot of boiling salted water, cook the linguine for about 5 minutes until al dente. Drain the pasta, reserving 1 cup of the cooking water. Transfer the pasta to a large bowl.
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In a mini food processor, pulse the sun-dried tomatoes with the reserved oil and the garlic until finely chopped. Add ½ cup of the pasta cooking water and pulse to blend.
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Add the sauce to the pasta along with the olives, chives, tuna, and the remaining cooking water. Season with crushed red pepper and toss well.
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Serve immediately. Enjoy!
Nutrition
- Calories: 413.45kcal
- Fat: 5.66g
- Saturated Fat: 0.83g
- Trans Fat: 0.01g
- Monounsaturated Fat: 2.21g
- Polyunsaturated Fat: 1.50g
- Carbohydrates: 66.11g
- Fiber: 1.12g
- Sugar: 0.04g
- Protein: 24.06g
- Cholesterol: 99.37mg
- Sodium: 147.11mg
- Calcium: 35.30mg
- Potassium: 613.82mg
- Iron: 4.81mg
- Vitamin A: 37.28µg
- Vitamin C: 15.18mg
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