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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Linguine with Tomato, Tuna, Garlic, Fennel and Lemon Recipe

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This recipe for Linguine with Tomato, Tuna, Garlic, Fennel and Lemon is from Italian Vegetarian and Vegan , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. dried linguine
1/4 c. olive oil
2 tsp. minced garlic
1/2 tsp. crushed red pepper
1/2 tsp. fennel seeds
one 5 oz. can imported tuna packed in olive oil, drained
1 15 oz. can diced tomatoes
1/2 tsp. lemon zest
2 tbsp. Italian parsley minced.

Vegan Option: use 10 oz. package frozen peas or diced artichoke hearts
Directions:
Directions:
Cook the linguine al dente and save some of the pasta water. Meanwhile, heat the olive oil in a skillet and add the garlic, red pepper and fennel seed and cook until garlic is just golden. Add the tuna or vegetables and heat until just sizzling. Break the tuna into large chunks if using. Add the tomatoes and their juice and bring to a boil, then simmer for 5 min. Add the zest. Add the linguine to the sauce and cook another minute adding pasta water if it appears too dry. Serve with parsley sprinkled over all.
Number Of Servings:
Number Of Servings:
2-3
Personal Notes:
Personal Notes:
Recipe adapted from a food magazine.

 

 

 

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