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:
- 226.79 g packageplain linguine or 226.79 g packagegreen linguine, cooked
- 170.09 g can tuna, drained
- 184.27 g jar marinated artichokes, chopped, but with marinade reserved
- 118.29 ml bottled roasted red pepper, chopped
- 44.37 ml chopped black olives
- 14.79 ml minced red onion (optional)
- 1 garlic clove, minced
- 1.23 ml crushed red pepper flakes
- 0.59 ml pepper
- 59.14 ml virgin olive oil
- 118.29 ml grated parmesan cheese or 118.29 ml 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.