by tasty traveler
13. July 2010 02:28
If you haven’t discovered Rossi Pastas yet, don’t let another meal go by without trying this incredibly tender pasta made with red spring wheat flour, spring water and pure olive oil. Rossi pastas come in several flavor-packed varieties such as: Spinach Basil Garlic Fettuccini, Zucchini Linguini, Tomato Basil Garlic Fettuccini, Wild Mushroom Linguini, Asian Tagliarini, and melt in your mouth Capelli D'Angelo. This recipe is perfect for the busy days of summer as it is a one-dish meal that comes from the cupboard and can be prepared quickly, yet doesn’t compromise flavor. A simple to prepare, tasty and satisfying dish that serves 4.
Wine Pairing: Domaine Lafond Roc-Epine Tavel Rosé from the southern Rhône Valley in France is a full-bodied rosé that is a perfect match for the robust Mediterranean flavors of this full-flavored dish.
Ingredients:
1 package of Rossi Pasta Black Olive Linguini
½ cup butter or margarine
1 tablespoon extra-virgin olive oil
4 large garlic cloves, chopped
zest of 1 large lemon, finely grated
¼ cup fresh lemon juice
3 large scallions, finely chopped
2 tablespoons capers, drained
10 calamata olives, pitted and chopped
1 (6 ½ oz) can chunk light or solid white tuna, drained
¼ cup fresh parsley, minced
freshly ground black pepper
Directions:
1. Melt butter and oil in a small, non-corrosive skillet. Add garlic and sauté for 2 minutes, making certain
not to brown the garlic.
2. Add lemon zest, lemon juice, scallions, caper, and olives and sauté for an additional 2 minutes.
3. Meanwhile, prepare pasta according to package directions. Turn heat to low, and add tuna to caper mixture. With a fork separate tuna into large pieces (do not flake). Stirring gently, heat mixture thoroughly.
4. Grind in pepper to taste. Combine pasta and sauce in a serving dish. Toss gently.
5. Add parsley and toss again. Garnish with fresh parsley sprigs and lemon slices if desired. Serve with
or without grated Parmesan.
Black Olive Linguini with Tuna, Lemon, Capers & Calamata.pdf (123.90 kb)
