"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Fishy Pasta Recipe

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This recipe for Fishy Pasta, by , is from The PEO Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Monica Blanton


1 pound pasta, any shape - (cal: 145.6)
Can Tuna (in water) (cal: 191)
1 cup cherry tomatoes, cut in half - (Cal: 2)
1 sweet red pepper - (Cal: 1)
1/2 lb black olives, cut in half - (Cal: 105)
2 tablespoons red wine vinegar - ( Cal: 10)
2 tablespoons balsamic vinegar - (Cal: 20)
7 tablespoons extra virgin olive oil - (Cal: 420)
juice of 1 1/2 lemons - (Cal: 11.75)
salt and pepper to taste

1. In a large pot, bring salted water to a boil and add pasta. Cook until al dente and drain.
2. In a jar, shake together lemon juice, olive oil, balsamic vinegar, and red wine vinegar to make the dressing.
3. In a bowl mix pasta, tuna, add olives, and thinly sliced red peppers.
4. Pour dressing over and mix well. Add tomatoes and mix again.
5. Finish off with a pinch of salt and pepper to taste.




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