Recipe by echo echo
Very quick, easy supper. I snap the linquine in half before cooking. Using tuna packed in water cuts down on calories, or if using oil-packed, place in sieve and rinse before using. Cooking time includes time to cook pasta.
Top Review by WI Cheesehead
I think I changed this recipe too much for it to be successful. I used spaghetti, artichoke quarters (not marinated, but with juice), no peppers or flakes, and used dried minced onions. It didn't go over well. We seem to have a love-hate thing with artichoke dishes. Either we absolutely love it, or... (the opposite! :)) I think I won't tag any more artichoke dishes so I don't have to review if it doesn't work for our family. No stars bcz I probably messed it up too. :oops:
- 1 (8 ounce) packageplain linguine or 1 (8 ounce) packagegreen linguine, cooked
- 1 (6 ounce) can tuna, drained
- 1 (6 1/2 ounce) jar marinated artichokes, chopped, but with marinade reserved
- 1⁄2 cup bottled roasted red pepper, chopped
- 3 tablespoons chopped black olives
- 1 tablespoon minced red onion (optional)
- 1 garlic clove, minced
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄8 teaspoon pepper
- 1⁄4 cup virgin olive oil
- 1⁄2 cup grated parmesan cheese or 1⁄2 cup parmesan-romano cheese mix, mixture
Directions See How It's Made
- Keeping linquine warm, combine ingredients from tuna through olive oil (including liquid from artichokes) in a saucepan and heat, stirring together, until warmed through. (You can also microwave in a vented microwave-proof container, stirring once part way through; in my microwave, this takes about 3 minutes).
- Toss tuna combination with linquine.
- Divide between 4 dinner plates and sprinkle each serving with 2 Tbs Parmesan cheese.